Luis Alberto Panizzolo

Elemental dynamics in human milk: Composition, Holder pasteurization effects, and variability by maternal diet and lactation month

Jessica Santander, Arturo Puyol, Analía Rodríguez, Luis Alberto Panizzolo et autres

Holder pasteurization is routinely applied in human milk banks to ensure microbiological safety, although its impact on trace elements remains insufficiently described. This study aimed to assess pasteurization effects and variability associated with maternal diet and lactation month in human milk from …

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Novel Insights into Torrefacto and Natural Coffee Silverskin: Composition, Bioactivity, Safety, and Environmental Impact for Sustainable Food Applications

Silvina Gazzara, Cecilia Dauber, Analía Rodríguez, Luis Alberto Panizzolo et autres

Coffee silverskin (CS), the principal solid by-product from coffee roasting, is a promising raw material for sustainable food applications aligned with circular economy principles. Due to its high flammability at roasting temperatures, effective management of CS is not only an environmental but …

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Dulce De Leche

Analía Rodríguez, Adriana Gámbaro, Luis Alberto Panizzolo, Sergio Rozycki

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Optimization of chromatographic methods for the evaluation of vitamin losses in human milk after Holder pasteurization

Jessica Santander, Arturo Puyol, Analía Rodríguez, Luis Alberto Panizzolo et autres

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Optimization of emulsification conditions with rice bran concentrates for the preliminary formulation of potential vegan dressings and their characterization

Carla Bonifacino, Débora N. López, Gonzalo G. Palazolo, Luis Alberto Panizzolo et autres

Abstract A fraction of rice bran (RB), generated during the brown rice polishing, is utilized to extract oil, resulting in defatted RB (DRB). The aim of this study was to optimize the emulsification conditions to enhance the value of this byproduct by …

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Effect of Ultrasound and Enzymatic Hydrolysis on the Physicochemical Properties of Neltuma Ruscifolia Seed Gum and Other Galactomannan Gums

Verónica M. Busch, Lorena Sofía Pepa, Luis Alberto Panizzolo, Marı́a del Pilar Buera et autres

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Influence of temperature and time in sous-vide cooking on physicochemical and sensory parameters of beef shank cuts

Adriana Gámbaro, Luis Alberto Panizzolo, Natalia Hodos, Gonzalo da Rosa et autres

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Study of Melanoidins of the Maillard Reaction in Dulce de Leche

Micaela Escobal, Analía Rodríguez, Luis Alberto Panizzolo, Cristina Olivaro et autres

“Dulce de leche” (DL) is a dairy product elaborated by milk and sucrose concentrated in favorable conditions for the Maillard Reaction (MR) [...]

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Characterization of Melanoidins and Color Development in Dulce de Leche, a Confectionary Dairy Product With High Sucrose Content: Evaluation of pH Effect, an Essential Manufacturing Process Parameter

Analía Rodríguez, Patricia Lema, María Inés Bessio, Guillermo Moyna et autres

The effect on color of the initial pH employed in dulce de leche (DL) production was evaluated through physicochemical and spectroscopical characterization of the melanoidins formed in the process. Melanoidins originated at pH values of 6.5, 7.0, and 7.5, and they were …

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Study of emulsifying properties of soluble proteins obtained from defatted rice bran concentrate

Carla Bonifacino, Gonzalo G. Palazolo, Luis Alberto Panizzolo, Cecilia Abirached

Abstract Rice (Oryza sativa) is one of the most frequently produced cereals in the world. Rice bran (RB) is obtained as a by‐product in the rice milling process. A part of the RB is used for oil extraction, obtaining defatted rice bran …

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Ibero‐American Network as a Collaborative Strategy to Provide Tools for the Development of Phytopharmaceuticals and Nutraceuticals

Marı́a del Pilar Buera, Cecilia Abirached, Liliana Alamilla‐Beltrán, Verónica M. Busch et autres

The increasing trend for using natural ingredients for nutraceuticals and phytopharmaceuticals development triggers the study of non-traditional sources for phytopharmaceuticals development, such as underexploited plants and agroindustrial wastes. The extraction, characterization and stabilization of bioactive compounds are intricate due to their low …

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Study of emulsifying properties of soluble proteins obtained from defatted rice bran concentrate

Carla Bonifacino, Gonzalo G. Palazolo, Luis Alberto Panizzolo, Cecilia Abirached

Rice (Oryza sativa) is one of the most frequently produced cereals in the world. Rice bran (RB) is obtained as a by-product in the rice milling process. A part of the RB is used for oil extraction, obtaining defatted rice bran (DRB) …

uy, ar (code pays fourni par la source)