Search Results - "Sgroppo, Sonia"

Chitosan/tripolyphosphate nanoaggregates enhance the antibrowning effect of ascorbic acid on mushroom slices by Ojeda, Gonzalo A., Sgroppo, Sonia C., Martín-Belloso, Olga, Soliva-Fortuny, Robert

“…•Chitosan/tripolyphosphate nanoparticles better preserved ascorbic acid (AA) loads.•More than a 50% of the AA content was kept for at least two weeks of…”
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Purification and characterization of a fungal laccase expressed in Kluyveromyces lactis suitable for baking by Molina, Melisa A., Cazzaniga, Amanda, Milde, Laura B., Sgroppo, Sonia C., Zapata, Pedro D., Fonseca, Maria I.

“…Laccase enzyme can replace chemical additives to improve texture properties and the volume of bread. Laccase encoding gene from Phlebia brevispora, a native…”
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Bioengineered xylanase from Misiones Argentina rainforest: A bakery enhancement approach by Molina, Melisa A., Cazzaniga, Amanda, Sgroppo, Sonia C., Milde, Laura B., Zapata, Pedro D., Fonseca, Maria I.

“…In this study, we pursued the heterologous expression of the xylanase gene from Trichoderma atroviride, a native fungus in the province of Misiones, and used…”
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UV-C Treatment Applied Alone or Combined with Orange Juice to Improve the Bioactive Properties, Microbiological, and Sensory Quality of Fresh-Cut Strawberries by Avalos-Llano, Karina R., Molina, Roxana S., Sgroppo, Sonia C.

“…The effects of UV-C treatment (5.8 kJ m −2 ) alone and combined with the addition of orange juice on the bioactive properties, microbiological, and sensory…”
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Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light by La Cava, Enzo L.M., Sgroppo, Sonia C.

“…The effect of the UV-C light (doses: 0.0–3.94 J/cm2) on the main bioactive compounds of grapefruit juice and their stability were evaluated throughout 30 and…”
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Effects of short-wave ultraviolet light, ultrasonic and microwave treatments on banana puree during refrigerated storage by Franco, Rodrigo Rubén, Ojeda, Gonzalo Adrián, Rompato, Karina Mariela, Sgroppo, Sonia Cecilia

“…Enzymatic browning is a major problem in minimally processed banana puree; it reduces consumer's acceptability and affects nutritional quality. The objective…”
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Enhanced extraction of phenolic compounds from mango by-products using deep eutectic solvents by Ojeda, Gonzalo A., Vallejos, Margarita M., Sgroppo, Sonia C., Sánchez-Moreno, Concepción, de Ancos, Begoña

“…Deep eutectic solvents (DESs) potential for the extraction of polyphenolic compounds (PC) from mango by-products (peel and seed) was evaluated. Ultrasound (US)…”
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Characterization of Pectins Extracted from Different Varieties of Pink/Red and White Grapefruits [Citrus Paradisi (Macf.)] by Thermal Treatment and Thermosonication by Cava, Enzo L., Gerbino, Esteban, Sgroppo, Sonia C., Gómez‐Zavaglia, Andrea

“…The physical and chemical properties of pectin extracts obtained from different white and pink/red varieties of grapefruit [Citrus paradisi (Macf.)], using…”
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Pectin Hydrolysates from Different Cultivars of Pink/Red and White Grapefruits (Citrus Paradisi [macf.]) as Culture and Encapsulating Media for Lactobacillus Plantarum by Cava, Enzo L., Gerbino, Esteban, Sgroppo, Sonia C., Gómez‐Zavaglia, Andrea

“…Citrus pectin hydrolysates (Citrus paradisi [Mafc.]) from “Foster,” “Red Shambar,” “Tangelo Orlando,” and “Citrumelo Swingle” cultivars were obtained by…”
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Combined Effect of UV-C Light and Mild Heat on Microbial Quality and Antioxidant Capacity of Grapefruit Juice by Flow Continuous Reactor by La Cava, Enzo Luciano Marcelo, Sgroppo, Sonia Cecilia

“…The efficacy of combined UV-C radiation (39.6 J/L) and mild heat (65.0 ± 3.0 °C) on the inactivation of aerobic mesophilic and yeast/molds in grapefruit juice…”
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Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms by Ojeda, Gonzalo A., Sgroppo, Sonia C., Zaritzky, Noemí E.

“…Summary Mushroom (Agaricus bisporus) is a highly perishable product and can be easily damaged when immersion in antibrowning solutions is performed; therefore,…”
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Baked mango slices coated with Lactiplantibacillus plantarum immobilized in pectic extracts by La Cava, Enzo, Gerbino, Esteban, Sgroppo, Sonia, Gomez-Zavaglia, Andrea

“…•Mango snacks coated with probiotics, pectins and calcium were elaborated.•Pectins and calcium allowed counts >6 log CFU/g for 45 days at 22% RH and 25 °C.•The…”
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Development of a Bioactive Sauce: Effect of the Packaging and Storage Conditions by Giménez, Cecilia G., Traffano-Schiffo, María Victoria, Sgroppo, Sonia C., Sosa, Carola A.

“…Consumers’ interest in a high-quality healthy diet is creating a growing trend in the food industry, focusing on the design and development of new products…”
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Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning by Ojeda, Gonzalo A, Sgroppo, Sonia C, Zaritzky, Noemí E

“…To control browning phenomenon, an edible coating of cassava starch along with ascorbic acid (AA) (combined treatment) was applied to minimally processed sweet…”
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Possible nutritional and health-related value promotion in orange juice preserved by high-pressure treatment by Ancos, Begona de, Sgroppo, Sonia, Plaza, Lucia, Cano, M. Pilar

“…Effects of high-pressure treatment on the orange juice carotenoids (β-carotene, α-carotene, zeaxanthin, lutein and β-cryptoxanthin) associated with nutritional…”
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Using mild heat treatment to improve the bioactive related compounds on fresh-cut green bell peppers by Sgroppo, Sonia C, Pereyra, María V

“…Bioactive related compounds of fresh-cut green bell peppers (Capsicum annuum, L.) exposed to water immersion at 55 °C and 60 °C per 180 s were evaluated during…”
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PHYSICOCHEMICAL CHANGES ON PUMPKIN/PEPPER SAUCES DURING REFRIGERATED STORAGE by SOSA, CAROLA ANDREA, SGROPPO, SONIA CECILIA, BEVILACQUA, ALICIA EVA

“…ABSTRACT Changes in rheological, textural and physicochemical characteristics of pumpkin and red bell pepper sauces prepared in 50:50 and 80:20 proportions…”
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Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis by Sosa, Carola Andrea, Vergara, Liliana Edith, Traffano-Schiffo, María Victoria, Sgroppo, Sonia Cecilia

“…The present study is about the development of a techno-functional confectionery (soft candy), based on native raw materials from the Chaqueña region. In order…”
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Effect of Heat Treatment on Quality of Refrigerated Fresh-cut Cherry Peppers by Avalos Llano, Karina R., Sgroppo, Sonia C., Chaves, Alicia R.

“…The effect of applying a heat treatment (55 ºC for 60 s) on the evolution of quality parameters of fresh-cut (without the core) peppers (Capsicum annuum, L. cv…”
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CHARACTERIZATION OF GRAPEFRUIT (CITRUS PARADISE) FRUITS PRODUCED IN ARGENTINA AND PARAGUAY by Sonia C. Sgroppo, María V. Pereyra, Carlos R. Wlosek Stañgret, Blanca I. Canteros

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