1,721,045 research outputs found
Efecto de la infusión asistida por alta presión hidrostática sobre las propiedades nutricionales de cubos de mango
No full textLa producción nacional de mango se encuentra en crecimiento debido al
aumento de la demanda de este fruto tanto en fresco como procesado.
Por esta razón, sería interesante desarrollar productos en base a mango,
que sean innovadores, de alta calidad, de costo conveniente y que
satisfagan las exigencias del consumidor actual. La infusión asistida
mediante la tecnología de alta presión hidrostática (APH) se considera
una alternativa interesante para la obtención de productos con
características distintivas y de alto valor nutricional.Fil: Perdomo Lamilla, Carolina. Universidad de Buenos Aires. Facultad de Ciencias Naturales y Exactas; Argentina.Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Ceramic record from La Invernada site: general characterization and implications
Full text linkPara comprender mejor la dominación incaica de Cuyo es necesario ampliar la investigación a los sectores menos estudiados, como la precordillera central de San Juan. El único sitio incaico excavado en esta zona es La Invernada. En este artículo se presentan algunos resultados del análisis tipológico de la cerámica del sitio; además se examinan su intensidad de ocupación y la cantidad de vasijas utilizadas. La información obtenida sugiere que el sitio tenía un rol importante en el sistema administrativo incaico y que su manejo pudo haber estado a cargo de los indígenas capayanes locales.To better understand the Inca domination of Cuyo it is necessary to extend the research to the least studied areas, such as the central precordillera of San Juan. The only Inca site excavated in this area is La Invernada. In this paper some results of the typological analysis of its pottery are presented. Also, the occupation intensity and number of vessels used are discussed. The information obtained suggests that the site played an important role in the Inca administrative system and its management may have been in charge of local Capayan native people.Fil: Garcia, Eduardo Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Juan; ArgentinaFil: Rodriguez, Anabel Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Juan. Centro de Investigaciones de la Geosfera y Biosfera; Argentin
Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7
No full textThis study aimed to evaluate the effects of beef patty formulations and pressure levels on the inactivation of spoilage microbiota and native Shiga toxin-producing Escherichia coli (STEC) O157:H7. Beef patties were made with different salt and fat content (A: 1% NaCl – 10% fat, B: 2% NaCl – 10% fat, C: 1% NaCl – 20% fat and D: 2% NaCl – 20% fat) and treated at 400 and 600 MPa. STEC reductions after 400 and 600 MPa were 2 and 4 log CFU/g, respectively. STEC inactivation was similar in patties with 10 and 20% of fat content. However, patties with 1% of NaCl showed higher STEC reductions than those made with 2% of NaCl. The baroprotective effect of salt was probably related with the accumulation of compatible solutes, a well-known bacterial response to osmostress. After HPP treatment, all counts of spoilage microbiota were under the detection limit regardless of the formulation.Instituto de Investigación de Tecnología de Alimentos (ITA)Fil: Eccoña Sota, Amparo. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Cap, Mariana. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Rodriguez, Anabel. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.Fil: Speroni Aguirre, Francisco José. Universidad Nacional de La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) (UNLP - CONICET); Argentina.Fil: Vaudagna Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). CIA. Instituto de Investigación Tecnología de Alimentos (ITA); Argentina.Fil: Vaudagna Sergio Ramon. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.Fil: Speroni Aguirre, Francisco José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Argentina
Next-generation technologies and systems biology for the design of novel vaccines against apicomplexan parasites
Full text linkParasites of the phylum Apicomplexa are the causative agents of important diseases such as malaria, toxoplasmosis or cryptosporidiosis in humans, and babesiosis and coccidiosis in animals. Whereas the first human recombinant vaccine against malaria has been approved and recently recommended for wide administration by the WHO, most other zoonotic parasitic diseases lack of appropriate immunoprophylaxis. Sequencing technologies, bioinformatics, and statistics, have opened the “omics” era into apicomplexan parasites, which has led to the development of systems biology, a recent field that can significantly contribute to more rational design for new vaccines. The discovery of novel antigens by classical approaches is slow and limited to very few antigens identified and analyzed by each study. High throughput approaches based on the expansion of the “omics”, mainly genomics and transcriptomics have facilitated the functional annotation of the genome for many of these parasites, improving significantly the understanding of the parasite biology, interactions with the host, as well as virulence and host immune response. Developments in genetic manipulation in apicomplexan parasites have also contributed to the discovery of new potential vaccine targets. The present minireview does a comprehensive summary of advances in “omics”, CRISPR/Cas9 technologies, and in systems biology approaches applied to apicomplexan parasites of economic and zoonotic importance, highlighting their potential of the holistic view in vaccine development.Instituto de PatobiologíaFil: Tomazic, Mariela Luján. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Patobiología; ArgentinaFil: Tomazic, Mariela Luján. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Tomazic, Mariela Luján. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Catedra de Biotecnología; ArgentinaFil: Marugan-Hernandez, Virginia. University of London. The Royal Veterinary College; Reino UnidoFil: Rodriguez, Anabel Elisa. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Patobiología; ArgentinaFil: Rodriguez, Anabel Elisa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin
Evaluación del efecto del tratamiento con alta presión hidrostática y de la formulación sobre la inactivación de cepas nativas de STEC O157 en hamburguesas de carne bovina
Full text linkEl mercado actual ofrece al consumidor distintas formulaciones de hamburguesas reflejadas
en productos tradicionales o más saludables (reducidos en contenidos de grasa y cloruro de
sodio). En este contexto, el objetivo de este estudio fue evaluar la aplicación de la tecnología
de APH y de la formulación sobre la inactivación de un coctel de cepas nativas de STEC
O157 inoculado en hamburguesas, así como sobre la microbiota natural.Instituto de Tecnología de los AlimentosFil: Eccoña Sota, Amparo. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de los Alimentos; ArgentinaFil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de los Alimentos; ArgentinaFil: Rodriguez, Anabel Elisa. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de los Alimentos; ArgentinaFil: Sancho, Ana Maria. Instituto de Tecnología de los Alimentos; ArgentinaFil: Vaudagna, Sergio Ramon. Instituto de Tecnología de los Alimentos; Argentin
Effects of lactic, malic and fumaric acids on Salmonella spp. counts and on chicken meat quality and sensory characteristics
No full textThe aim of this work was to assess the effectiveness of dipping chicken breast in lactic, malic and fumaric acid 3% solutions for 15 s on Salmonella counts, as well as on chicken meat quality and sensory characteristics. All three treatments effectively reduced Salmonella counts. The values of Salmonella log reduction were 2.22, 1.55 and 1.30 log CFU/g for fumaric, malic and lactic treatments, respectively. Although fumaric acid was the most effective for reducing Salmonella counts, chicken meat quality and sensory characteristics were significantly affected, even in cooked samples. Conversely, malic and lactic acids treatments caused minimal changes in chicken meat quality and sensory characteristics compared to control samples. This study shows effective alternatives to reduce Salmonella contamination on chicken breast fillets, although further studies should be considered to improve the effects on quality and sensory attributes.Fil: Fernández, Mariano Manuel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Rodriguez, Anabel. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.Fil: Fulco, Micaela. Universidad de Morón; Argentina.Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Mozgovoj, Marina Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Mozgovoj, Marina Valeria. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.Fil: Mozgovoj, Marina Valeria. Universidad de Morón; Argentina.Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Application of high pressure-assisted infusion treatment to mango pieces: effect on quality properties
Full text linkThe aim of this study was to evaluate the effect of the high pressure-assisted infusion treatment on the quality properties of mango cubes. Factors studied were: sorbitol concentration (20°Brix, 40°Brix, 60°Brix), calcium lactate concentration (0%w/w, 1%w/w, 2% w/w) and pressure level (0.1 MPa, 300 MPa, 600 MPa). Results showed that process factors not only improved the mass transfer during the infusion process but also the solid gain was restricted by the incorporation of the calcium salt. The synergetic effect of pressure level and the addition of calcium salt preserved the mechanical properties. The tonality and chromaticity parameters of mango cubes were preserved by the antagonistic effect of the pressure level and sorbitol concentration. All microbiological counts were below the detection level. The most effective process was 600 MPa-60°Brix-2% w/w since it produced an 81.9% of inactivation of the polyphenol oxidase enzyme, which will allow preserving the final product.Fil: Perdomo Lamilla, Carolina. Universidad de Buenos Aires; Argentina.Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Generalized Correlations for Characteristic Variables and Thermophysical Properties of Osmotically Dehydrated Fruits
Full text linkBased on experiments on osmotic dehydration of different fruits, with diverse dehydrating solutions and working conditions, and on an extensive search of the literature on osmotic dehydration, general linear correlations between water content (WC) and soluble solids (SS) content of fruits dehydrated in sugar or alcohol solutions have been developed for each type of fruit that allows characterization of both properties with only one rapid determination of either property. A linear regression for SS vs. WC including all of the experimental data for the seven types of fruits tested (apple, strawberry, pear, kiwi, plum, nectarine, and melon) and the five solutes used in those experiments (sucrose, glucose, xylitol, sorbitol, polyethylene glycol) was obtained with a high regression coefficient.Based on experimental data determined in this work in the range -40 to 40°C, correlations are established between heat capacity and enthalpy with water content and temperature for both fresh strawberries and strawberries that were osmotically dehydrated in different solutions. In addition, general polynomial correlations for the initial freezing temperature of fresh and osmotically dehydrated fruits as a function of water content and type of dehydrating solute are proposed.Fil: Rodriguez, Anabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Mascheroni, Rodolfo Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin
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