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Vol. 1 No. 1 (2023): Eje Temático "Alimentos"
Vol. 1 No. 1 (2023): Eje Temático "Alimentos"
ARK:
http://id.caicyt.gov.ar/ark:/s30087937/uffr0rc2j
Published:
2023-09-25
Editorial
Editorial
Miguel Angel Laborde
5
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Artículos Temáticos
Evaluation of stirred yogurts enriched with anthocyanins
Ornella Ferreyra, Juan Diego Cortez Latorre, Leonardo Martín Calderón, Patricia Risso, Sergio Rozycki , María Eugenia Hidalgo
10
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Indigenous microbiota as innovation tool for artisanal dry sausage production
Nadia Galante, Noelia Palavecino Prpich, Ernesto Sanabria, Germán Camprubí, María Elisa Cayré, Marcela Castro
12
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Gelled water/water emulsions as possible encapsulants of natural antioxidants
Patricia Risso, María Florencia Sanchez, Romina Ingrassia
11
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Whey protein-based edible films activated with honey and antimicrobials
Mariana Beatriz Osuna, Noelia Vanesa Freitner, Cecilia Alejandra Romero, Nora Cristina Bertola
12
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Effect of sugar addition and oxygen presence on the metabolism of lactic acid bacteria: soybean and culture medium
Antonieta Rodriguez de Olmos, Bárbara Luciana Nacchio, Oscar A. Garro, Marisa Selva Garro
14
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Design of biomolecules preservation systems to promote innovation in the food industry
María Florencia Mazzobre, Franco Emanuel Vasile
13
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Dietary supplements with an impact on nutrition and health for the poultry industry
María Cristina Apella, Jaime Daniel Babot, Fernando Eloy Argañaraz Martínez, Adriana Beatriz Perez Chaia
12
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Revisión
Scientific Researches of National University of the Austral Chaco Functional Foods Group
María Alicia Judis, Ana María Romero, Mirtha Marina Doval, Mara Cristina Romero, Ricardo Alejandro Fogar, Franco Emanuel Vasile, Carola Noelia Riernersman, Ariel German Michaluk
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Keywords
healthy meat products
lyophilization
tara gum
sodium caseinate
plasticizers
biomaterials
texture
characteristics
blackberries
lipids
extract
identity
functionality
nanotechnology
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