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dc.contributor.author
Caballero, María Soledad  
dc.contributor.author
Drago, Silvina Rosa  
dc.contributor.author
Costa, Silvia Claudia  
dc.contributor.author
Sabbag, Nora Guadalupe  
dc.contributor.author
Gonzalez, Rolando Jose  
dc.date.available
2019-12-23T17:28:39Z  
dc.date.issued
2013-09  
dc.identifier.citation
Caballero, María Soledad; Drago, Silvina Rosa; Costa, Silvia Claudia; Sabbag, Nora Guadalupe; Gonzalez, Rolando Jose; Physicochemical characteristics and shelf life estimation of maize/soybean extrudates added with bovine haemoglobin; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 48; 9; 9-2013; 1808-1814  
dc.identifier.issn
0950-5423  
dc.identifier.uri
http://hdl.handle.net/11336/92782  
dc.description.abstract
Maize/soybean (88:12) extrudates fortified with bovine haemoglobin as a source of iron with the addition of iron absorption enhancers were developed. The aims were to evaluate physicochemical characteristics and to predict shelf life by sensory analysis. Extrudates were made using a Brabender 20 DN single-screw extruder. Specific mechanical energy consumption (SMEC), expansion ratio, specific volume, water solubility and water absorption were measured. Extrudates were stored at three temperatures (12.5, 30 and 45 °C) for 50 days. Colour, crispness and rancid flavour were evaluated by a trained panel. Both addition of haemoglobin and enhancers did not produce significant differences for SMEC, expansion and specific volume. Flavour was the attribute with the greatest degree of damage during storage, thus was used for predicting shelf life. The expanded product added with haemoglobin, and Na2EDTA could be kept for 15 months at 15 °C or 10 months at 22 °C without rancid flavour development.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Wiley Blackwell Publishing, Inc  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Extrusion, haemoglobin  
dc.subject
Ancid flavour  
dc.subject
Maize/soybean  
dc.subject
Shelf life  
dc.subject.classification
Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Physicochemical characteristics and shelf life estimation of maize/soybean extrudates added with bovine haemoglobin  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2019-12-20T21:13:58Z  
dc.journal.volume
48  
dc.journal.number
9  
dc.journal.pagination
1808-1814  
dc.journal.pais
Reino Unido  
dc.journal.ciudad
Londres  
dc.description.fil
Fil: Caballero, María Soledad. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina  
dc.description.fil
Fil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina  
dc.description.fil
Fil: Costa, Silvia Claudia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina  
dc.description.fil
Fil: Sabbag, Nora Guadalupe. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina  
dc.description.fil
Fil: Gonzalez, Rolando Jose. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina  
dc.journal.title
International Journal of Food Science and Technology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12154/abstract  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/ijfs.12154