Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.provenance | INTA | - |
| dc.contributor | Gliemmo, María Fernanda | - |
| dc.contributor | Montagnani, Maria Andrea | - |
| dc.contributor | Schelegueda, Laura Inés | - |
| dc.contributor | Gonzalez, Malena Mariana | - |
| dc.contributor | Campos, Carmen Adriana | - |
| dc.creator | Gliemmo, María Fernanda | - |
| dc.creator | Montagnani, Maria Andrea | - |
| dc.creator | Schelegueda, Laura Inés | - |
| dc.creator | Gonzalez, Malena Mariana | - |
| dc.creator | Campos, Carmen Adriana | - |
| dc.date | 2017-11-01T14:17:58Z | - |
| dc.date | 2017-11-01T14:17:58Z | - |
| dc.date | 2016 | - |
| dc.date.accessioned | 2019-04-29T16:28:06Z | - |
| dc.date.available | 2019-04-29T16:28:06Z | - |
| dc.date.issued | 2017-11-01T14:17:58Z | - |
| dc.date.issued | 2017-11-01T14:17:58Z | - |
| dc.date.issued | 2016 | - |
| dc.identifier | 1082-0132 | - |
| dc.identifier | 1532-1738 (Online version) | - |
| dc.identifier | http://hdl.handle.net/20.500.12123/1646 | - |
| dc.identifier | http://journals.sagepub.com/doi/pdf/10.1177/1082013215574400 | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/313827 | - |
| dc.description | 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.description | Fil: Gliemmo, María Fernanda. 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: Montagnani, Maria Andrea. INTA. Estación Experimental Agropecuaria Área Metropolitana de Buenos Aires; Argentina | - |
| dc.description | 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: Gonzalez, Malena Mariana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina | - |
| dc.description | 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.format | application/pdf | - |
| dc.language | eng | - |
| dc.rights | info:eu-repo/semantics/openAccess | - |
| dc.source | Food science and technology international 22 (2) : 122-131. (2016) | - |
| dc.source | reponame:INTA Digital (INTA) | - |
| dc.source | instname:Instituto Nacional de Tecnología Agropecuaria | - |
| dc.source | instacron:INTA | - |
| dc.source.uri | 1082-0132 | - |
| dc.source.uri | 1532-1738 (Online version) | - |
| dc.source.uri | http://hdl.handle.net/20.500.12123/1646 | - |
| dc.source.uri | http://journals.sagepub.com/doi/pdf/10.1177/1082013215574400 | - |
| dc.source.uri | http://hdl.handle.net/20.500.12123/1646 | - |
| dc.source.uri | http://journals.sagepub.com/doi/pdf/10.1177/1082013215574400 | - |
| dc.subject | Mermeladas | - |
| dc.subject | Jam | - |
| dc.subject | Essential Oils | - |
| dc.subject | Xanthan Gum | - |
| dc.subject | Low Calorie Foods | - |
| dc.subject | Yeasts | - |
| dc.subject | Stevia Rebaudiana | - |
| dc.subject | Aceites Esenciales | - |
| dc.subject | Goma Xantan | - |
| dc.subject | Tomate | - |
| dc.subject | Alimentos Bajos Calorías | - |
| dc.subject | Levadura | - |
| dc.subject | Aceite de Canela | - |
| dc.subject | Esteviósidos | - |
| dc.subject | Steviosides | - |
| 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:eu-repo/semantics/publishedVersion | - |
| dc.type | info:ar-repo/semantics/articulo | - |
| Aparece en las colecciones: | INTA | |
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