Search Results - "Ureta, Maria Micaela"

Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis by Martins, Gonçalo N, Ureta, Maria Micaela, Tymczyszyn, E Elizabeth, Castilho, Paula C, Gomez-Zavaglia, Andrea

“…Fructo- and galacto-oligosaccharides (FOS and GOS) are non-digestible oligosaccharides with prebiotic properties that can be incorporated into a wide number of…”
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Baking of Sponge Cake: Experimental Characterization and Mathematical Modelling by Ureta, María Micaela, Olivera, Daniela F, Salvadori, Viviana O

“…Sponge cake is a sweet bakery product that begins as a fluid batter and, during baking, transforms into a porous solid, presenting an important volume…”
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Nutritional and technological properties of a quinoa (Chenopodium quinoa Willd.) spray-dried powdered extract by Romano, Nelson, Ureta, María Micaela, Guerrero-Sánchez, María, Gómez-Zavaglia, Andrea

“…[Display omitted] •Quinoa powders were obtained by suspending quinoa flour at pH9 and spray-drying.•Spray-drying conditions were set-up in terms of inlet…”
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Synthesis of fructo-oligosaccharides using grape must and sucrose as raw materials by Ureta, Maria Micaela, Romano, Nelson, Kakisu, Emiliano, Gómez-Zavaglia, Andrea

“…Grape must market has been rising and there is an increasing interest to use it as a “natural” replacement for traditional sugars. Food or beverages with…”
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Quality Attributes of Muffins: Effect of Baking Operative Conditions by Ureta, María Micaela, Olivera, Daniela F., Salvadori, Viviana O.

“…Muffins are sweet baked products highly appreciated by consumers because of their soft texture and characteristic taste. The aim of this work was to study the…”
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Baking of muffins: Kinetics of crust color development and optimal baking time by Ureta, María Micaela, Olivera, Daniela F., Salvadori, Viviana O.

“…Baking is a decisive stage in the production of bakery products, in general—muffins, in particular—for most of the quality attributes of the final products…”
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Recent advances in β-galactosidase and fructosyltransferase immobilization technology by Ureta, Maria Micaela, Martins, Gonçalo Nuno, Figueira, Onofre, Pires, Pedro Filipe, Castilho, Paula Cristina, Gomez-Zavaglia, Andrea

“…The highly demanding conditions of industrial processes may lower the stability and affect the activity of enzymes used as biocatalysts. Enzyme immobilization…”
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Assessment of different kinetic models for the production of fructo‐oligosaccharides through enzymatic synthesis by Ureta, Maria Micaela, Salvadori, Viviana O., Gómez‐Zavaglia, Andrea, Goñi, Sandro

“…Mathematical modeling is a great tool to understand the mechanism of fructo‐oligosaccharides (FOS) synthesis. The objective in this work is to adapt different…”
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