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dc.contributor.author
Aranibar Vaca, Carolina
dc.contributor.author
Pedrotti, Florencia
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Archilla, Mariela Valeria
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Vázquez, Carolina
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Borneo Benista, Rafael
dc.contributor.author
Aguirre, Alicia del Valle
dc.date.available
2021-02-16T15:11:19Z
dc.date.issued
2019-09
dc.identifier.citation
Aranibar Vaca, Carolina; Pedrotti, Florencia; Archilla, Mariela Valeria; Vázquez, Carolina; Borneo Benista, Rafael; et al.; Storage and preservation of dry pasta into biodegradable packaging made from triticale flour; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 57; 2; 9-2019; 693-701
dc.identifier.issn
0022-1155
dc.identifier.uri
http://hdl.handle.net/11336/125723
dc.description.abstract
We studied the quality of dry pasta packaged and stored for 45 days in biodegradable bags made from triticale flour films. Results were compared with the quality of pasta packaged in commercial bags. Characterization of films and technologic and microbiological quality of pasta were performed. Biodegradable bags presented adequate properties during storage. There was no microbiological growth or differences in moisture and breaking force of dry pasta within both types of packaging during storage. Cooking quality of pasta was not affected by the type of packaging or storage time. We also studied the antioxidant capacity of pasta enriched with partially-deoiled-chia flour during storage in both types of packaging. A decrease in the antioxidant activity measured by ABTS assay was found at 45 days of storage in pasta packaged in biodegradable bags. Nevertheless, the total phenolic content and the antioxidant activity evaluated by FRAP method did not change significantly with time or type of packaging.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Association of Food Scientists and Technologists of India
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
BIOMATERIAL
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COOKING QUALITY
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PACKAGING
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PASTA QUALITY
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SHELF LIFE
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TRITICALE
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Storage and preservation of dry pasta into biodegradable packaging made from triticale flour
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-11-19T21:25:35Z
dc.identifier.eissn
0975-8402
dc.journal.volume
57
dc.journal.number
2
dc.journal.pagination
693-701
dc.journal.pais
India
dc.description.fil
Fil: Aranibar Vaca, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: Pedrotti, Florencia. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
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Fil: Archilla, Mariela Valeria. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
dc.description.fil
Fil: Vázquez, Carolina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
dc.description.fil
Fil: Borneo Benista, Rafael. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: Aguirre, Alicia del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
dc.journal.title
Journal of Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s13197-019-04102-z
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs13197-019-04102-z
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