Search Results - "RIBOTTA, Pablo D"

Thermal transitions and microstructure of starch‐apple pomace‐based systems by Rocha Parra, Andrés F., Barrera, Gabriela N., Ribotta, Pablo D., Ferrero, Cristina

“…Summary Apple pomace (AP) is the by‐product obtained after juice extraction. It is a potential ingredient for the fibre enrichment of foods. In the present…”
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Effect of damaged starch on the rheological properties of wheat starch suspensions by Barrera, Gabriela N., Bustos, Mariela C., Iturriaga, Laura, Flores, Silvia K., León, Alberto E., Ribotta, Pablo D.

“…► Damaged starch increased granule diameter and leachate material. ► Consistency and thixotropic of unheated starch suspensions increased with damaged starch…”
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Influence of spray-drying operating conditions on sunflower oil powder qualities by Roccia, Paola, Martínez, Marcela L., Llabot, Juan M., Ribotta, Pablo D.

“…The main aim of the study was to develop a vegetable oil (VO) microencapsulation process using a spray drying technique with the aid of the response surface…”
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Evaluation of the mechanical damage on wheat starch granules by SEM, ESEM, AFM and texture image analysis by Barrera, Gabriela N., Calderón-Domínguez, Georgina, Chanona-Pérez, Jorge, Gutiérrez-López, Gustavo F., León, Alberto E., Ribotta, Pablo D.

“…•The surfaces of damaged granules showed depressions of different shape and size.•The damaged starch granules showed qualitative and quantitative rougher…”
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Thermo-physical assessment of bread during staling by Ribotta, Pablo D., Le Bail, Alain

“…Staling of bread is a highly complex phenomenon that is not yet fully understood. This study examined the effect of staling on thermal (DSC) and…”
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Gleditsia triacanthos Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality by Sciarini, Lorena S, Palavecino, Pablo M, Ribotta, Pablo D, Barrera, Gabriela N

“…Gluten-free batters, in general, require the incorporation of agents to control their rheology; this role is commonly played by hydrocolloids. New natural…”
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Porous Microparticles of Corn Starch as Bio-Carriers for Chia Oil by Piloni, Roxana V, Bordón, M Gabriela, Barrera, Gabriela N, Martínez, Marcela L, Ribotta, Pablo D

“…Native corn starch and pretreated corn starch were treated with α-amylase, glucoamylase and mixtures of both to generate starches with high porosity with…”
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Changes in the Antioxidant Properties of Quince Fruit (Cydonia oblonga Miller) during Jam Production at Industrial Scale by Ribotta, Pablo D., Ghione, Silvina, Dotti, Roberto, Rovasio, Jose L., Wunderlin, Daniel A., Lingua, Mariana S., Podio, Natalia S., Gastaminza, Joaquín, Baroni, María V., Rosso, Juan Carlos

“…The content of phenolic compounds and their relationship with the antioxidant capacity of quince fruit were evaluated before and after jam processing at…”
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Greening Ultrasound-Assisted Extraction for Sorghum Flour Multielemental Determination by Microwave-Induced Plasma Optical Emission Spectrometry by Curti, María Isabel, Cora Jofre, Florencia, Azcarate, Silvana M., Camiña, José M., Ribotta, Pablo D., Savio, Marianela

“…Sorghum is the fourth most important cereal produced in Argentina and the fifth worldwide. It has good agronomic characteristics and could be developed in arid…”
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Effect of Freezing and Frozen Storage of Doughs on Bread Quality by Ribotta, Pablo D, León, Alberto E, Añón, María Cristina

“…The effects of freezing and storage in frozen conditions on bread quality, crumb properties, and aggregative behavior of glutenins were analyzed. The effect of…”
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Optimization of soybean heat-treating using a fluidized bed dryer by Martínez, Marcela L., Marín, María A., Ribotta, Pablo D.

“…This study was designed to optimize drying and inactivation of heat-labile inhibitors conditions of soybean by using a fluidized bed dryer, in order to shorten…”
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Effect of freezing and frozen storage on the gelatinization and retrogradation of amylopectin in dough baked in a differential scanning calorimeter by Ribotta, Pablo D, León, Alberto E, Añón, Marı́a Cristina

“…Frozen and non-frozen dough were baked in a differential scanning calorimeter (DSC) pan (heated in the calorimeter at temperatures similar to those of the…”
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Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants by Bodoira, Romina M., Penci, María C., Ribotta, Pablo D., Martínez, Marcela L.

“…The chia seed (Salvia hispanica L.) is globally popular and valued for its nutritional and health attributes. Chia oil is mainly composed of triglycerides, in…”
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Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality by de la Horra, Ana E, Steffolani, María Eugenia, Barrera, Gabriela N, Ribotta, Pablo D, León, Alberto E

“…The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However,…”
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Gluten‐free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products by Palavecino, Pablo M, Ribotta, Pablo D, León, Alberto E, Bustos, Mariela C

“…BACKGROUND The development of new products with a focus on nutrition, rather than other technical aspects, is essential to improve the quality of celiac diets…”
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The staling of bread: an X-ray diffraction study by RIBOTTA, Pablo D, CUFFINI, Silvia, LEON, Alberto E, ANON, Maria C

“…Bread crumb X-ray patterns were analysed by different methods, the objective being to provide more in-depth knowledge of the relationships among starch…”
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Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulation by González, Agustín, Martínez, Marcela L., Paredes, Alejandro J., León, Alberto E., Ribotta, Pablo D.

“…A study of the microencapsulation process of omega-3 rich oil extracted from chia (Salvia hispanica L.) seeds was carried out, which included a comparative…”
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Effects of low‐temperature microwave treatment of wheat germ by Meriles, Silvina P, Steffolani, Maria E, Penci, Maria C, Curet, Sebastien, Boillereaux, Lionel, Ribotta, Pablo D

“…BACKGROUND Wheat germ has a great potential byproduct in food formulations for its outstanding nutritional value. To allow valorization, there is a need to…”
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Enzymatic modifications of pea protein and its application in protein–cassava and corn starch gels by Ribotta, Pablo D., Colombo, Andrés, Rosell, Cristina M.

“…The interactions between starch and proteins during processing influence pasting and rheological properties of starch and produce modifications on starch gel…”
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Effects on bread and oil quality after functionalization with microencapsulated chia oil by González, Agustín, Martínez, Marcela L, León, Alberto E, Ribotta, Pablo D

“…BACKGROUND Omega‐3 and omega‐6 fatty acids‐rich oils suffer oxidation reactions that alter their chemical and organoleptic quality. Microencapsulation can be a…”
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