Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.provenance | CONICET | - |
| dc.creator | Basanta, Maria Florencia | - |
| dc.creator | de Escalada Pla, Marina Francisca | - |
| dc.creator | Raffo Benegas, María Dolores | - |
| dc.creator | Stortz, Carlos Arturo | - |
| dc.creator | Rojas, Ana Maria Luisa | - |
| dc.date | 2018-01-03T19:06:04Z | - |
| dc.date | 2018-01-03T19:06:04Z | - |
| dc.date | 2013-11 | - |
| dc.date | 2017-12-29T17:32:06Z | - |
| dc.date.accessioned | 2019-04-29T15:29:57Z | - |
| dc.date.available | 2019-04-29T15:29:57Z | - |
| dc.date.issued | 2018-01-03T19:06:04Z | - |
| dc.date.issued | 2018-01-03T19:06:04Z | - |
| dc.date.issued | 2013-11 | - |
| dc.date.issued | 2017-12-29T17:32:06Z | - |
| dc.identifier | Rojas, Ana Maria Luisa; Stortz, Carlos Arturo; Raffo Benegas, María Dolores; de Escalada Pla, Marina Francisca; Basanta, Maria Florencia; Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients; Elsevier; Journal of Food Engineering; 126; 11-2013; 149-155 | - |
| dc.identifier | 0260-8774 | - |
| dc.identifier | http://hdl.handle.net/11336/32193 | - |
| dc.identifier | CONICET Digital | - |
| dc.identifier | CONICET | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/295232 | - |
| dc.description | Residues discarded at cherry fruit harvesting were extracted with ethanol from ‘Chelan’, ‘Brooks’ and ‘Sunburst’ varieties to obtain cherry fibers constituted by the cell wall polysaccharides, applicable as functional food ingredients, additives and/or dietary fibers. Powder properties were evaluated. The highest specific volume, directly related to sample porosity, corresponded to ‘Brooks’ fibers. These results matched the best hydration properties showed by ‘Brooks’. Chemical composition may indicate a hydrogel microstructure for cherry fibers. ‘Chelan’ and ‘Sunburst’ powders showed the highest total phenolics content, 40–63% of which were bound. The FRAP-antioxidant activity determined in water was lower than that expected from the total phenolics content determined after alkaline or acid hydrolysis. Cherry fibers stabilized oil-in-water (ϕ = 50%) emulsions and showed foaming capacity. Beyond some differences observed between varieties, cherry harvesting residues constitute valuable sources of biopolymers and antioxidant compounds potentially useful as functional food ingredients and dietary fiber. | - |
| dc.description | Fil: Basanta, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina | - |
| dc.description | Fil: de Escalada Pla, Marina Francisca. 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: Raffo Benegas, María Dolores. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.description | Fil: Stortz, Carlos Arturo. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina | - |
| dc.description | Fil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.publisher | Elsevier | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jfoodeng.2013.11.010 | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877413005864 | - |
| dc.rights | info:eu-repo/semantics/restrictedAccess | - |
| dc.rights | https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ | - |
| dc.source | reponame:CONICET Digital (CONICET) | - |
| dc.source | instname:Consejo Nacional de Investigaciones Científicas y Técnicas | - |
| dc.source | instacron:CONICET | - |
| dc.source.uri | http://hdl.handle.net/11336/67087 | - |
| dc.subject | FUNCTIONAL CHERRY FIBERS | - |
| dc.subject | PECTINS | - |
| dc.subject | PHENOLICS | - |
| dc.subject | ANTIOXIDANT CAPACITY | - |
| dc.subject | EMULSION PROPERTIES | - |
| dc.subject | Otras Ciencias Químicas | - |
| dc.subject | Ciencias Químicas | - |
| dc.subject | CIENCIAS NATURALES Y EXACTAS | - |
| dc.title | Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients | - |
| dc.type | info:eu-repo/semantics/article | - |
| dc.type | info:eu-repo/semantics/publishedVersion | - |
| dc.type | info:ar-repo/semantics/articulo | - |
| Aparece en las colecciones: | CONICET | |
Ficheros en este ítem:
No hay ficheros asociados a este ítem.