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	Provedor de dados Ciênc. Tecnol. Aliment. (3) Autor Moreira,María del Rosario (3) Ponce,Alejandra (2) Agüero,María Victoria (1) Alvarez,María Victoria (1) Ansorena,María Roberta (1) Di Scala,Karina (1) Goñi,María Grabriela (1) Kotlar,Catalina Elena (1) Mazzucotelli,Cintia Anabela (1) Ponce,Alejandra Graciela (1) Roura,Sara (1) Mais... Palavra-chave Shelf life (2) Antioxidants (1) Bioactive compounds (1) Bioconversion (1) Butter lettuce (1) Hydrolytic profile (1) Mathematical modeling (1) Preservation technologies (1) Quality changes (1) Quality indices (1) Ready to use vegetables (1) Waste management (1) Weibull distribution (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2015 (1) 2013 (1) 2012 (1) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Isolation and characterization of bacterial strains with a hydrolytic profile with potential use in bioconversion of agroindustial by-products and waste Ciênc. Tecnol. Aliment. Mazzucotelli,Cintia Anabela; Ponce,Alejandra Graciela; Kotlar,Catalina Elena; Moreira,María del Rosario. There is a trend towards the use of novel technologies nowadays, mainly focused on biological processes, for recycling and the efficient utilization of organic residues that can be metabolized by different microorganisms as a source of energy. In the present study the isolation of bacterial strains from six different agro-industrial by-products and waste was performed with the objective of evaluating their hydrolytic capacities and suitability for use in bioconversion of specific substrates. The 34 isolated strains were screened in specific culture media for the production of various hydrolytic enzymes (lipase, protease, cellulase, and amylase). It was found that 28 strains exhibited proteolytic activity, 18 had lipolytic activity, 13 had caseinolytic... Tipo: Info:eu-repo/semantics/article Palavras-chave: Hydrolytic profile; Waste management; Bioconversion. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200013 Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage Ciênc. Tecnol. Aliment. Alvarez,María Victoria; Moreira,María del Rosario; Ponce,Alejandra. Enzymatic senescence processes and browning of fresh cut vegetables negatively affect their sensory properties and nutritional value and finally result in the rejection of affected products by consumers. In order to prevent quality decay, the combined effects of natural antioxidants and storage temperature on peroxidase activity and sensory attributes (overall visual quality, browning and odor) of individual and mixed vegetables for soup (butternut squash, leek and celery) were evaluated. Fresh cut vegetables were treated with antioxidant solutions as tea tree essential oil (15 μl/mL), propolis extract (15 μl/mL) and gallic acid (2 mg/mL) and stored at optimal (5 °C) and abusive (15 °C) temperature for a maximum of 14 days. The application of natural... Tipo: Info:eu-repo/semantics/article Palavras-chave: Ready to use vegetables; Antioxidants; Bioactive compounds; Shelf life; Preservation technologies; Quality changes. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100086 Assessment of lettuce quality during storage at low relative humidity using Global Stability Index methodology Ciênc. Tecnol. Aliment. Ansorena,María Roberta; Agüero,María Victoria; Goñi,María Grabriela; Roura,Sara; Ponce,Alejandra; Moreira,María del Rosario; Di Scala,Karina. During postharvest, lettuce is usually exposed to adverse conditions (e.g. low relative humidity) that reduce the vegetable quality. In order to evaluate its shelf life, a great number of quality attributes must be analyzed, which requires careful experimental design, and it is time consuming. In this study, the modified Global Stability Index method was applied to estimate the quality of butter lettuce at low relative humidity during storage discriminating three lettuce zones (internal, middle, and external). The results indicated that the most relevant attributes were: the external zone - relative water content, water content , ascorbic acid, and total mesophilic counts; middle zone - relative water content, water content, total chlorophyll, and ascorbic... Tipo: Info:eu-repo/semantics/article Palavras-chave: Butter lettuce; Quality indices; Shelf life; Mathematical modeling; Weibull distribution. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200024 Registros recuperados: 3 Primeira ... 1 ... Última

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