Search Results - "Farroni, Abel E."

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  1. 1
    Rapid autographic method for detection of enzymatic browning inhibitors based on enzyme immobilization

    Rapid autographic method for detection of enzymatic browning inhibitors based on enzyme immobilization by Micheloni, Oscar B., Farroni, Abel E., García, Paula, Furlan, Ricardo L.E.

    Published in Food chemistry (15-12-2018)
    “…•Enzyme inhibitors have different affinities towards the PPOs from different sources.•The assay based on natural source PPO is food specific.•Combination of…”
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  2. 2
    Cornflake Production Process: State Diagram and Water Mobility Characteristics

    Cornflake Production Process: State Diagram and Water Mobility Characteristics by Farroni, Abel E, del Pilar Buera, María

    Published in Food and bioprocess technology (01-10-2014)
    “…The aim of this work was to fully understand the physicochemical events involved in the development of the cornflake structure, taking into consideration the…”
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  3. 3
    Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes

    Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes by Mario A. Cueto, Abel E. Farroni, M. del Pilar Buera

    Published in International journal of food studies (18-04-2016)
    “…Some of the products generated by the Maillard reaction are desired and very important for defining consumer acceptance of breakfast cereals. However, in…”
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  4. 4
    Multi-Level Approach for the Analysis of Water Effects in Corn Flakes

    Multi-Level Approach for the Analysis of Water Effects in Corn Flakes by Farroni, Abel E., Matiacevich, Silvia B., Guerrero, Sandra, Alzamora, Stella, del Pilar Buera, M.

    Published in Journal of agricultural and food chemistry (13-08-2008)
    “…The purpose of this work was to analyze the effect of water on thermal transitions, mechanical properties, and molecular mobility in corn flakes (CF), and…”
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  5. 5
    FT-IR and untargeted chemometric analysis for adulterant detection in chia and sesame oils

    FT-IR and untargeted chemometric analysis for adulterant detection in chia and sesame oils by Rodríguez, Silvio D., Gagneten, Maite, Farroni, Abel E., Percibaldi, Nora M., Buera, M. Pilar

    Published in Food control (01-11-2019)
    “…Chia (Salvia hispanica L.) and sesame (Sesamum indicum L.) oils are valorized for their health benefits and both are extensively used as ingredients in…”
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  6. 6
    Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes

    Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes by Cueto, Mario A., Farroni, Abel E., Buera, M. del Pilar

    Published in International journal of food studies (18-04-2016)
    “…Some of the products generated by the Maillard reaction are desired and very important for defining consumer acceptance of breakfast cereals. However, in…”
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