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INGENIERIA EN ALIMENTOS
Mostrando resultados 1 a 7 de 7
| Vista previa | Fecha de publicación | Título | Autor(es) |
 | 2020 | Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels | Galante, Micaela ; De Flaviis, Riccardo ; Boeris, Valeria ; Spelzini, Darío |
 | 2020 | Emulsifying properties of defatted rice bran concentrates enriched in fiber and proteins | Bonifacio, Carla ; Franco Fraguas, Eugenia ; López, Débora Natalia ; Wagner, Jorge ; Cabezas, Marcelo D. ; Panizzolo, Luis A. ; Palazolo, Gonzalo, G. ; Abirached, Cecilia |
 | 2016 | Malting barley quality parameters : effect of fertilization and fungicide application in the argentine pampas | Daverede, Inés ; Miguez, Fernando ; Scalan, Juan |
 | 2011 | Spray drying encapsulation of citral in sucrose or trehalose matrices : physicochemical and sensory characteristics | Sosa, Natalia ; Zamora, María Clara ; Chirife, Jorge ; Schebor, Carolina |
 | 2012 | Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder | Galmarini, Mara Virginia ; Maury, Chantal ; Mehinagic, Emira ; Sanchez, Virginia ; Baeza, Rosa ; Mignot, Sophie ; Zamora, María Clara ; Chirife, Jorge |
 | 2008 | The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - dried strawberry puree | Galmarini, Mara Virginia ; Schebor, Carolina ; Zamora, María Clara ; Chirife, Jorge |
 | 2016 | Use of multi-intake temporal dominance of sensations (TDS) to evaluate the influence of cheese on wine perception | Galmarini, Mara Virginia ; Loiseau, Anne Laure ; Visalli, Michel ; Schlich, Pascal |
