Search Results - "Carrara, Carlos Roberto"

Effect of storage temperature on starch retrogradation of bread staling by Aguirre, Juan Francisco, Osella, Carlos Alberto, Carrara, Carlos Roberto, Sánchez, Hugo Diego, Buera, María del Pilar

“…The objective of the present work was to study the effect of bread storage temperature on starch retrogradation, using water activity measurement and X‐ray…”
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Influence of Maillard reaction extent on acid induced gels of whey proteins and dextrans by Spotti, María Julia, Loyeau, Paula Andrea, Marangón, Abril, Noir, Hernán, Rubiolo, Amelia Catalina, Carrara, Carlos Roberto

“…Maillard reaction is a natural occurring reaction that takes place when proteins and saccharides are present. In this study, we have investigated the effect of…”
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Influence of storage temperature and natural antioxidants addition on chia oil nutraceutical blends shelf life by Spotti, María Laura, Acosta, Carolina Anabella, Carrara, Carlos Roberto, Fioramonti, Silvana Alejandra

“…This study focuses on the influence of storage temperature and addition of commercial natural antioxidant‐rich sources on the shelf life of chia oil (CO)…”
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The prooxidant effect of natural antioxidants combination when co‐encapsulated to chia oil‐based nutraceutical edible powders: More is not always better by Acosta, Carolina Anabella, Spotti, María Laura, Vassallo, Massimiliano, Spotti, María Julia, Carrara, Carlos Roberto, Fioramonti, Silvana Alejandra

“…Chia oil (CO) is the vegetable source with the highest ω − 3 polyunsaturated fatty acids (PUFAs) proportion known to date (61%–70%). Although this is favorable…”
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