Mostrando 6 resultados de: 6
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Ciencia e Tecnologia de Alimentos(2)
Emirates Journal of Food and Agriculture(1)
Journal of Berry Research(1)
Materials Science and Engineering C(1)
Natural Polymers: Derivatives, Blends and Composites(1)
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Tecnología alimentaria(5)
Alimentación y bebidas(2)
Eudicotas y Ceratofilales(1)
Fisiología humana(1)
Fisiología y materias afines(1)
Development of a mayonnaise with chitosan as natural antioxidant
ArticleAbstract: The aim of this work was to evaluate the influence of addition of chitosan as a natural antioxidantPalabras claves:Antioxidant activity, Chitosan, Lipid oxidation, MayonnaiseAutores:Casariego A., Mario Antonio García Pérez, Silva Y.Fuentes:googlescopusEffect of chitosan-olive oil emulsion coating on quality of tomatoes during storage at ambient conditions
ArticleAbstract: BACKGROUND: Tomato, a berry with a high nutritional content, is one of the most important vegetablesPalabras claves:Chitosan, Emulsified coating, Olive oil, Tomatoes, Weight lossAutores:Casariego A., Dovale-Rosabal G., Forbes-Hernandez T.Y., Mario Antonio García PérezFuentes:googlescopusEffect of molecular weight reduction by gamma irradiation on chitosan film properties
ArticleAbstract: The present work aimed the influence of molecular weight (MW) reduction by irradiation with <sup>60<Palabras claves:Chitosan, films, Gamma irradiation, Mechanical properties, Water vapor permeabilityAutores:Casariego A., González J., Mario Antonio García Pérez, Martín-Viaña N.d.l.P., Pérez L., Rapado M.Fuentes:googlescopusEffect of molecular weight reduction by<sup>60</sup>Co irradiation and polymer concentration in chitosan coating surface properties in relation to the surface properties of red tilapia (oreochromis spp.)
Book PartAbstract: This research assessed the effect of 60Co irradiation and polymer concentration on the wettability oPalabras claves:Biodegradable coating, Chitosan, Irradiation, OREOCHROMIS SPP, Red tilapia, surface propertiesAutores:Casariego A., Castro C., Fernández M., Gañán P., Mario Antonio García Pérez, Martín-Viaña N.d.l.P., Rapado M., Zuluaga R.Fuentes:googlescopusPartial substitution of nitrite by chitosan and the effect on the quality properties of pork sausages
ArticleAbstract: The aim of the study was to evaluate the influence of partial nitrite replacement by chitosan on thePalabras claves:Chitosan, Microbial quality, Nitrite substitution, Pork sausages, Sensory quality, STORAGEAutores:Beldarraín T., Fornaris L., Mario Antonio García Pérez, Raúl Guinovart DíazFuentes:scopusInfluence of chitosan addition on quality properties of vacuum-packaged pork sausages
ArticleAbstract: The aim of the study was to evaluate the influence of the chitosan addition on the quality of vacuumPalabras claves:Chitosan, Meat products, Microbiological quality, Pork sausages, Sensory quality, STORAGEAutores:Beldarraín T., González I., González J., Mario Antonio García Pérez, Puerta F., Raúl Guinovart DíazFuentes:scopus