Search Results - "Hynes, Erica Rut"

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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Influence of cheese making technologies on plasmin and coagulant associated proteolysis by Vélez, María Ayelén, Bergamini, Carina Viviana, Ramonda, María Belén, Candioti, Mario César, Hynes, Erica Rut, Perotti, María Cristina

“…The aim of this work was to study the influence of different cheese-making technologies applied for three varieties of Argentinean cheeses on the action of…”
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Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hard-cooked cheese model using solid-phase microextraction by Peralta, Guillermo Hugo, Wolf, Irma Veronica, Bergamini, Carina Viviana, Perotti, María Cristina, Hynes, Erica Rut

“…Selected strains of mesophilic lactobacilli with key enzymatic activities may be employed to intensify or diversify cheese flavor during ripening. Among…”
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La participación política de las mujeres. Avances y desafíos político-partidarios en la Provincia de Santa Fe by Hynes, Erica Rut

“…Partiendo de reconocer el largo camino recorrido por las mujeres a nivel internacional y nacional, se busca reflexionar respecto de la ausencia de mujeres en…”
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Aminotransferase and glutamate dehydrogenase activities in lactobacilli and streptococci by Peralta, Guillermo Hugo, Bergamini, Carina Viviana, Hynes, Erica Rut

“…Aminotransferases and glutamate dehydrogenase are two main types of enzymes involved in the initial steps of amino acid catabolism, which plays a key role in…”
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Developing yoghurts containing CLA isomers-loaded liposomes and free CLA oil by Vélez, María Ayelén, Zeiter, Agustín, Capra, María Luján, Pozza, Leila, Hynes, Erica Rut, Perotti, María Cristina

“…The feasibility of the addition of yoghurt with a newly developed ingredient consisting of CLA loaded liposomes was analysed. The influence of ingredient…”
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Testing a cost‐affordable microfiltration method to prevent eye formation in cheeses by Giménez, Paula, Bergamini, Carina Viviana, Peralta, Guillermo Hugo, George, Guillermo Andrés, Perotti, María Cristina, Hynes, Erica Rut

“…The naturally occurring microparticles in the cheesemilk are essential for the eye formation in cheeses because they act as eye nuclei. So, their elimination…”
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