Autor: Vaudagna, Sergio Ramon
- Carnes y proteínas vegetales: hábitos de consumo y percepción de la población argentina.
- Application of Direct and Indirect Non-thermal Plasma in the Development of Ready-to-Eat Foods
- Efecto de la adición de sales y papaína sobre los parámetros tecnológicos, texturales y fisicoquímicos de músculo Supraspinatus bovino cocidos sous vide
- Are Argentinians ready for plant-based meat alternatives? A case study on awareness and willingness for consumption
- Thermal-assisted pressure processing: effects of marination, temperature, and pressure level on physicochemical, color and textural parameters of Superficial pectoralis beef muscle
- Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties
Autor: Sancho, Ana Maria
- Enzymatic hydrolysis as a valorization strategy of bovine lungs: Optimization of process variables and study of antioxidant capacity
- Thermal-assisted pressure processing: effects of marination, temperature, and pressure level on physicochemical, color and textural parameters of Superficial pectoralis beef muscle
- Aplicación de la tecnología de altas presiones hidrostáticas para la elaboración de hamburguesas de carne con bajo contenido de sales
- Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles
- Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties
- Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio
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- Productos blend cárnico-vegetales ¿son lo que el consumidor busca?. Estudio de la aceptabilidad potencial = Meat-vegetable blend products, are they what the consumer is looking for? Potential acceptability study
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