Listar ISFOOD - Institute on Innovation & Sustainable Development in Food Chain por autor UPNA "Horvitz Szoichet, Sandra Susana"
Mostrando ítems 1-4 de 4
-
Effects of gaseous ozone on microbiological quality of Andean blackberries (Rubus glaucus Benth)
Andean blackberries are highly perishable due to their susceptibility to water loss, softening, mechanical injuries, and postharvest diseases. In this study, the antimicrobial efficacy of gaseous ozone against spoilage ... -
Evaluación del efecto conservante de la miel de abejas liofilizada en polvo sobre la carne molida de ternera
El interés por usar sustancias naturales con potencial antimicrobiano crece cada vez más, buscando lograr la conservación de alimentos por periodos más largos. La miel tiene propiedades antioxidantes y antimicrobianas ... -
Mild high hydrostatic pressure processing: effects on techno-functional properties and allergenicity of ovalbumin
The effects of mild (250–350 MPa) high hydrostatic pressures (HHP) on the technological properties of ovalbumin were studied. Thermal gels were prepared using HHP-treated ovalbumin. Their characteristics and the efficacy ... -
Strategies to enhance propolis ethanolic extract's flavor for its use as a natural preservative in beef
Propolis is rich in bioactive compounds like phenols and flavonoids, which make ft a promising alternative as a natural preservative. However, the use of propolis in the food industry is limited due to its strong, ...