Search Results - "Polenta, Gustavo"

Effect of in‐package cold plasma treatments on the quality of minimally processed apples by Denoya, Gabriela Inés, Polenta, Gustavo Alberto, Apóstolo, Nancy Mariel, Cejas, Ezequiel, Fina, Brenda, Chamorro, Juan Camilo, Ferreyra, Matías, Prevosto, Leandro, Vaudagna, Sergio Ramón

“…Summary Cold plasma technology is being increasingly used for food preservation and, incipiently, for minimal processing of fruit. Therefore, the objective of…”
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High‐pressure processing applied for enhancing the antioxidant content of minimally processed peaches by Denoya, Gabriela Inés, Polenta, Gustavo Alberto, Apóstolo, Nancy Mariel, Budde, Claudio Olaf, Cristianini, Marcelo, Vaudagna, Sergio Ramón

“…Summary In addition to the capacity of high‐pressure processing (HPP) to preserve fruits, recent studies highlight the ability of this technology to increase…”
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Application of non-thermal technologies as a stress factor to increase the content of health-promoting compounds of minimally processed fruits and vegetables by Denoya, Gabriela I, Colletti, Analía C, Vaudagna, Sergio R, Polenta, Gustavo A

“…•Non thermal technologies (NT) can improve the phytochemicals content in plant tissues.•The increase in the extractability of plant compounds is due to…”
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Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters by Denoya, Gabriela I., Vaudagna, Sergio R., Chamorro, Verónica C., Godoy, M. Fernanda, Budde, Claudio O., Polenta, Gustavo A.

“…Fresh-cut products represent an easy way to include fruits in everyday meals. The aim of this work was to evaluate the suitability of two cultivars for high…”
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Peanut Can Be Used as a Reference Allergen for Hazard Characterization in Food Allergen Risk Management: A Rapid Evidence Assessment and Meta-Analysis by Turner, Paul J., Patel, Nandinee, Ballmer-Weber, Barbara K., Baumert, Joe L., Blom, W. Marty, Brooke-Taylor, Simon, Brough, Helen, Campbell, Dianne E., Chen, Hongbing, Chinthrajah, R. Sharon, Crevel, René W.R., Dubois, Anthony E.J., Ebisawa, Motohiro, Elizur, Arnon, Gerdts, Jennifer D., Gowland, M. Hazel, Houben, Geert F., Hourihane, Jonathan O.B., Knulst, André C., La Vieille, Sébastien, López, María Cristina, Mills, E.N. Clare, Polenta, Gustavo A., Purington, Natasha, Said, Maria, Sampson, Hugh A., Schnadt, Sabine, Södergren, Eva, Taylor, Stephen L., Remington, Benjamin C.

“…Regional and national legislation mandates the disclosure of “priority” allergens when present as an ingredient in foods, but this does not extend to the…”
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Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits. Application to tomatoes subjected to stress treatments by Polenta, Gustavo A., Guidi, Silvina M., Ambrosi, Vanina, Denoya, Gabriela I.

“…Heat shock proteins (HSP) are synthesized in living tissues exposed to transient increase in temperature and play a central role in the protective response…”
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Isolation and characterization of the main small heat shock proteins induced in tomato pericarp by thermal treatment by Polenta, Gustavo A, Calvete, Juan J, González, Claudia B

“…In recent years, heat treatment has been used to prevent the development of chilling injury in fruits and vegetables. The acquired tolerance to chilling seen…”
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Assessment of the Efficiency of Technological Processes to Modify Whey Protein Antigenicity by Ambrosi, Vanina Andrea, Guidi, Silvina Mabel, Primrose, Debora Marina, Gonzalez, Claudia Beatriz, Polenta, Gustavo Alberto

“…Whey is a by-product that represents a cheap source of protein with a high nutritional value, often used to improve food quality. When used as a raw material…”
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Effect of Processing on the Detectability of Pecan Proteins Assessed by Immunological and Proteomic Tools by Polenta, Gustavo Alberto, Weber, Dorcas, Godefroy-Benrejeb, Samuel, Abbott, Michael

“…The present study evaluates the effect of food processing on the antigenicity of pecan proteins as measured by enzyme-linked immunosorbent assay (ELISA). In…”
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Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches by Denoya, Gabriela I., Vaudagna, Sergio R., Polenta, Gustavo

“…Nowadays consumers demand fresh-cut fruits free from additives and with appealing appearance. High pressure processing (HPP) could be a suitable alternative to…”
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Induction of stress defense response and quality retention in minimally processed peaches through the application of gamma irradiation treatments by Colletti, Analía C., Denoya, Gabriela I., Budde, Claudio O., Gabilondo, Julieta, Pachado, José A., Vaudagna, Sergio R., Polenta, Gustavo A.

“…Consumers demand fruit and vegetable products "on the go" that maintain color, flavor, nutritional and bioactive compounds almost equal to fresh products…”
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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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Combination of 1-methylcyclopropene treatment and controlled atmosphere storage retains overall fruit quality and bioactive compounds in mango by Sivakumar, Dharini, Van Deventer, Francois, Terry, Leon Alexander, Polenta, Gustavo Alberto, Korsten, Lise

“…BACKGROUND: Postharvest application of fungicide prochloraz and hot‐water dip are commercially practiced to control postharvest diseases in mangoes. Owing to…”
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Development of a Competitive ELISA for the Detection of Pecan (Carya illinoinensis (Wangenh.) K. Koch) Traces in Food by Polenta, Gustavo, Godefroy-Benrejeb, Samuel, Delahaut, Philippe, Weber, Dorcas, Abbott, Michael

“…Pecan nuts are included among the so-called big-eight food allergens, which are responsible for 90% of food allergies. However, unlike other tree nuts such as…”
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Métodos electroforético e inmunoquímicos para detectar proteínas de leche, soja y huevo en premezclas comerciales by Cagnasso, Carolina Elisa, Martín, María Eugenia, Cellerino, Karina, Audisio, Fabiola, Docena, Guillermo, Polenta, Gustavo, López, Laura Beatriz

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Métodos electroforético e inmunoquímicos para detectar proteínas de leche, soja y huevo en premezclas comerciales by Cagnasso, Carolina Elisa, Martín, María Eugenia, Cellerino, Karina, Audisio, Fabiola, Docena, Guillermo, Polenta, Gustavo, López, Laura Beatriz

“…Se evaluó la detección de proteínas de leche, huevo y soja en trece productos comerciales, correspondientes a premezclas para preparar flanes, bizcochuelo,…”
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