AMELIA CATALINA RUBIOLO

Papers 4

TEMPERATURE DEPENDENCY OF VISCOELASTIC PROPERTIES OF A LOW-FAT SOFT CHEESE AFTER FROZEN STORAGE
Food Engineering

AMELIA CATALINA RUBIOLO ¹ ; ROXANA ANDREA VERDINI ² ; [email protected] ³ ; Bárbara Erica Meza ⁴

¹ Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) - Instituto de Tecnología de Alimentos (ITA) -CONICET- UNL ;

² IQUIR (CONICET-UNR) ;

³ Instituto de Desarrollo Tecnológico para la Industria Química (UNL-CONICET) ;

⁴ Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), Universidad Nacional del Litoral - CONICET, Santa Fe, Argentina

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44178
VISCOELASTIC PROPERTIES OF WHEY PROTEIN SOLUTIONS WITH POLYSACARIDES AFTER FREEEZING AND FROZEN STORAGE
Food Engineering

AMELIA CATALINA RUBIOLO ¹ ; [email protected]

¹ Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) - Instituto de Tecnología de Alimentos (ITA) -CONICET- UNL

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44177
EFFECT OF WHEY PROTEIN BASED COATING ON WEIGHT LOSS, TEXTURE AND STRUCTURE OF FROZEN STRAWBERRIES AS AFFECTED BY FREEZING RATE
Food Processing

AMELIA CATALINA RUBIOLO ¹ ; MARINA DEL VALLE SOAZO ; ROXANA ANDREA VERDINI ²

¹ Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) - Instituto de Tecnología de Alimentos (ITA) -CONICET- UNL ;

² IQUIR (CONICET-UNR)

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42052
ANTIMICROBIAL PROPERTIES OF WHEY PROTEIN/GLYCEROL EDIBLE FILMS INCORPORATED WITH ORGANIC ACIDS SALTS
Food Safety

AMELIA CATALINA RUBIOLO ¹ ; MAURICIO GERMÁN DAVID ; LEONARDO MARTÍN PEREZ ; ROXANA ANDREA VERDINI ²

¹ Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) - Instituto de Tecnología de Alimentos (ITA) -CONICET- UNL ;

² IQUIR (CONICET-UNR)

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42040

XVI World Congress of Food Science and Technology - IUFoST

TEMPERATURE DEPENDENCY OF VISCOELASTIC PROPERTIES OF A LOW-FAT SOFT CHEESE AFTER FROZEN STORAGE

VISCOELASTIC PROPERTIES OF WHEY PROTEIN SOLUTIONS WITH POLYSACARIDES AFTER FREEEZING AND FROZEN STORAGE

EFFECT OF WHEY PROTEIN BASED COATING ON WEIGHT LOSS, TEXTURE AND STRUCTURE OF FROZEN STRAWBERRIES AS AFFECTED BY FREEZING RATE

ANTIMICROBIAL PROPERTIES OF WHEY PROTEIN/GLYCEROL EDIBLE FILMS INCORPORATED WITH ORGANIC ACIDS SALTS

Co-authors (7)

ROXANA ANDREA VERDINI

MAURICIO GERMÁN DAVID

LEONARDO MARTÍN PEREZ

MARINA DEL VALLE SOAZO

[email protected]

[email protected]

Bárbara Erica Meza