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dc.contributor.author
Gliemmo, María Fernanda  
dc.contributor.author
Montagnani, María A.  
dc.contributor.author
Schelegueda, Laura Inés  
dc.contributor.author
González, Malena Mariana  
dc.contributor.author
Campos, Carmen Adriana  
dc.date.available
2020-01-16T22:06:04Z  
dc.date.issued
2016-03  
dc.identifier.citation
Gliemmo, María Fernanda; Montagnani, María A.; Schelegueda, Laura Inés; González, Malena Mariana; Campos, Carmen Adriana; Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam; Sage Publications Ltd; Food Science and Technology International; 22; 2; 3-2016; 122-131  
dc.identifier.issn
1082-0132  
dc.identifier.uri
http://hdl.handle.net/11336/95030  
dc.description.abstract
The partial or total decrease of sugar content in the formulation of jams affects their physical, chemical and microbiological stability. In order to minimize these technological problems, we studied the effect of xanthan gum (XG), steviosides, cinnamon (CO), and clove (CLO) essential oils on the sensory and microbiological quality of a low sugar tomato jam. Levels of 0.250 g/100 g steviosides and 0.450 g/100 g XG showed maximum score of overall acceptability of jam. The combination of essential oils produced synergistic and additive effects in vitro on growth of Z. bailii and Z. rouxii, respectively. However, in the jam, CO was more effective and CLO did not modify the CO action. Cell surface was one of the sites of action of CO since a decrease in yeast cell surface hydrophobicity was observed. From the microbiological and sensory points of view, 0.0060 g/100 g CO showed the maximum score of jam overall acceptability and did not cause yeast inactivation but it could be useful as an additional stress factor against yeast post – process contamination. The adequate levels of XG, steviosides, and CO can improve the quality of a low sugar jam formulation.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Sage Publications Ltd  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
CINNAMON OIL  
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LOW SUGAR JAM  
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SPOILAGE YEASTS  
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STEVIOSIDES  
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XANTHAN GUM  
dc.subject.classification
Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2019-12-27T13:59:39Z  
dc.journal.volume
22  
dc.journal.number
2  
dc.journal.pagination
122-131  
dc.journal.pais
Estados Unidos  
dc.description.fil
Fil: Gliemmo, María Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina  
dc.description.fil
Fil: Montagnani, María A.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina  
dc.description.fil
Fil: Schelegueda, Laura Inés. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: González, Malena Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina  
dc.description.fil
Fil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.journal.title
Food Science and Technology International  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1177/1082013215574400  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://journals.sagepub.com/doi/full/10.1177/1082013215574400