ListarFRRo - I+D+i - Artículos en Revistas por tema "Tecnología de los alimentos"
Mostrando ítems 1-7 de 7
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Determinación de parámetros característicos del proceso de secado de frutillas (fragaria ananassa) aplicando modelos cinéticos.
(2023)La ingesta de frutillas constituye un aporte de compuestos antioxidantes cuando se incorpora a la dieta humana. Sin embargo, se trata de un fruto altamente perecedero. El secado es una alternativa para prolongar la utilización ... -
Enhancing protein extraction from soybean expeller: exploring the impact of precipitating agents and flour-to-water ratios on functional properties
(2024-07)This study investigates sustainable methods for producing protein from soybean expeller via pH-shifting processes, aiming to reduce water usage in alkaline extraction by adjusting solid23 to-liquid ratios per cycle and ... -
Experimental data acquisition and mathematical model for soluble protein extraction from Argentinian extruded expeller soybean meal
(2019-06)Extruded expeller soybean meal is a byproduct of the soybean oil extraction, which is frequently used in Argentina by animal feed millers. In this work, the soluble protein extraction stage is studied as the first step of ... -
Novel nutritionally improved snacks for school-aged children: formulation, characterization, and acceptability.
(2022-04)Purpose: This study aimed to formulate multiple nutritionally improved snacks intended for school-aged children according to international nutritional goals: Vanilla cookies (VC), Bay biscuits (BB), Cheese crackers (CC), ... -
Perfil sensorial y mapa de preferencia para mieles argentinas de diferentes orígenes florales.
(2022)Identificar las propiedades sensoriales que afectan las preferencias y elecciones de los consumidores es muy importante. Distintos métodos, como el mapeo de preferencias externo, se utilizan para establecer relaciones entre ... -
Productos alimenticios elaborados con harina de frutilla obtenida por deshidratación del fruto.
(2024)En el contexto actual, el desperdicio de alimentos representa un desafío global en términos de sostenibilidad y seguridad alimentaria. Hasta un 23 % de las frutas y hortalizas se pierden debido a deterioros microbiológicos ... -
Protein recovery from yellow peas (Pisum sativum L.) for enhanced processing sustainability and functional properties.
(2024)This research focuses on sustainable protein recovery methods from a new yellow pea variety by examining alternative pH-shifting processes. The study focuses on reducing water consumption during alkaline extraction by ...