Search Results - "Garitta, Lorena"

METHODOLOGY FOR SENSORY SHELF-LIFE ESTIMATION: A REVIEW by HOUGH, GUILLERMO, GARITTA, LORENA

“…ABSTRACT When talking about shelf life of foods, in the vast majority of cases we are talking about sensory shelf life of foods. The review presents an…”
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A simulation study to improve calcium intake through wheat flour fortification by Cormick, Gabriela, Romero, Iris B, Puchulu, María B, Perez, Surya M, Sosa, Miriam, Garitta, Lorena, Elizagoyen, Eliana, Gugole, Maria Fernanda, Belizán, José M, Matamoros, Natalia, Gibbons, Luz

“…To simulate the impact on calcium intake - effectiveness and safety - of fortifying wheat flour with 200, 400 and 500 mg of calcium per 100 g of flour…”
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Determination of optimum ripening time in hard cooked cheeses (Reggianito type) using survival analysis statistics: Modified versus traditional cheese making technology by Lorena, Garitta, Ayelén, Vélez, Graciela, Rodríguez, M. Cristina, Perotti, Erica, Hynes

“…In this work, we determined optimum ripening time of hard cooked cheeses made by traditional technology or by an innovative process aimed at accelerating…”
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Sensory shelf-life predictions by survival analysis accelerated storage models by Hough, Guillermo, Garitta, Lorena, Gómez, Guadalupe

“…An Arrhenius model and survival analysis are introduced to analyze data based on consumers acceptance or rejection of samples stored at different times and…”
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Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water by Cormick, Gabriela, Matamoros, Natalia, Romero, Iris B, Perez, Surya M, White, Cintia, Watson, Dana Z, Belizán, José M, Sosa, Miriam, Gugole Ottaviano, M Fernanda, Elizagoyen, Eliana, Garitta, Lorena

“…Food fortification is an effective strategy that has been recommended for improving population calcium inadequate intakes. Increasing calcium concentration of…”
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Determination of Optimum Concentrations of a Food Ingredient Using Survival Analysis Statistics by Garitta, L.V, Serrat, C, Hough, G.E, Curia, A.V

“…For desirable attributes in food products such as red color in a strawberry yogurt, the color can be too light, okay, or too dark, leading to 2 events of…”
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Is it possible to obtain food consumption information through children's drawings? Comparison with the Free Listing by Goldner, María Cristina, Sosa, Miriam, Garitta, Lorena

“…The aims of this research were 1) to study the children's drawings to obtain scientific information about food consumption; 2) to compare this method with an…”
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Calcium concentration of drinking water to improve calcium intake: A simulation study by Cormick, Gabriela, Romero, Iris B., Matamoros, Natalia, Sosa, Miriam, GugoleOttaviano, M. Fernanda, Garitta, Lorena, Belizán, José M., Gibbons, Luz

“…The risk of inadequate calcium intake is a worldwide problem. We performed a simulation exercise on the impact, effectiveness, and safety of increasing calcium…”
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Sensory analysis of broccoli over time: Consumer defined critical attributes and evaluation of digital photographs in comparison to real product appearance by Garitta, Lorena, Hough, Guillermo, Chaves, Alicia

“…► Appearance was the critical attribute of broccoli shelf life deterioration. ► The QSM method would very likely be an appropriate method to quantify broccoli…”
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Survival analysis model to estimate sensory shelf life with temperature and illumination as accelerating factors by Garitta, Lorena, Langohr, Klaus, Elizagoyen, Eliana, Gugole Ottaviano, Fernanda, Gómez, Guadalupe, Hough, Guillermo

“…•We developed a survival model which considered two accelerating factors: temperature and illumination.•The blocking effect of the consumer was considered in…”
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Effects of gamma irradiation on the sensory and metabolic profiles of two peach cultivars by Pieroni, Victoria, Ottaviano, Fernanda Gugole, Sosa, Miriam, Gabilondo, Julieta, Budde, Claudio, Colletti, Analía C., Denoya, Gabriela, Polenta, Gustavo, Bustamante, Claudia, Müller, Gabriela, Pachado, José, Andres, Silvina C, Cardinal, Paula, Rodriguez, Graciela, Garitta, Lorena

“…BACKGROUND The suitability of commercial peaches for minimal processing (MP) is limited, mainly due to shortened shelf‐life. Gamma irradiation has emerged in…”
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Sensory cut-off point obtained from survival analysis statistics by Garitta, Lorena, Langohr, Klaus, Gómez, Guadalupe, Hough, Guillermo, Beeren, Cindy

“…•We applied survival analysis to estimate sensory cut-off points (COP).•The inherent variability in sensory measurements has been taken into account.•Survival…”
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A new technological approach for ripening acceleration in cooked cheeses: Homogenization, cooking and washing of the curd by Vélez, María Ayelén, Hynes, Erica Rut, Rodriguez, Graciela, Garitta, Lorena, Wolf, Irma Verónica, Perotti, María Cristina

“…An innovative hard cooked cheese making routine that included the use of homogenization of milk fat, un-pasteurized cheese milk, cooking temperature…”
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Consumer's expectation of changes in fruit based on their sensory properties at purchase. The case of banana (Musa Cavendish) appearance evaluated on two occasions: Purchase and home consumption by Elizagoyen, Eliana S., Hough, Guillermo, Garitta, Lorena, Fiszman, Susana, Bravo Vasquez, Juan Eduardo

“…The objective of this work was to estimate the expectation of change in sensory properties of fruits by analyzing the different choice criteria at purchase and…”
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Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water: version 2; peer review: 2 approved by Cormick, Gabriela, Matamoros, Natalia, Romero, Iris B, Perez, Surya M, White, Cintia, Watson, Dana Z, Belizán, José M, Sosa, Miriam, M. Fernanda Gugole Ottaviano, Elizagoyen, Eliana, Garitta, Lorena

“…Background: Food fortification is an effective strategy that has been recommended for improving population calcium inadequate intakes. Increasing calcium…”
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Determining optimum ripening time of fruits by applying survival analysis statistics to consumer data by Garitta, Lorena, Hough, Guillermo, Hulshof, Else

“…When a consumer chooses a fruit like a tomato he or she can find it under-ripe, ok or over-ripe; leading to two events of interest: the transition of…”
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Shelf life estimation of brown pan bread: A consumer approach by Giménez, Ana, Varela, Paula, Salvador, Ana, Ares, Gastón, Fiszman, Susana, Garitta, Lorena

“…In this study three different approaches—acceptability limit, failure cut-off point methodology, and survival analysis—to estimate the sensory shelf life of…”
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Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water by Cormick, Gabriela, Matamoros, Natalia, Romero, Iris B., Perez, Surya M., White, Cintia, Watson, Dana Z., Belizán, José M., Sosa, Miriam, Gugole Ottaviano, M. Fernanda, Elizagoyen, Eliana, Garitta, Lorena

“…Background: Food fortification is an effective strategy that has been recommended for improving population calcium inadequate intakes. Increasing calcium…”
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Determination of consumer acceptance limits to sensory defects using survival analysis by Hough, Guillermo, Garitta, Lorena, Sánchez, Ricardo

“…Survival analysis concepts and calculations were applied to consumers' acceptance/rejection data of samples with different levels of sensory defects. The…”
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Sensory shelf-life estimation of alfajor by survival analysis by Gambaro, A, Gimenez, A, Varela, P, Garitta, L, Hough, G

“…ABSTRACT Survival analysis methodology was used to estimate the shelf life of alfajor (a chocolate‐coated individually wrapped cake) at 20 and 35C by using…”
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