Isolation and Characterization of Melanoidins from Dulce de Leche, A Confectionary Dairy Product
Rodríguez, Analía, Lema, Patricia, Bessio, María Inés, Moyna, Guillermo, Panizzolo, Luis Alberto, Ferreira, Fernando
Published in Molecules (Basel, Switzerland) (17.11.2019)
Published in Molecules (Basel, Switzerland) (17.11.2019)
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Journal Article
Characterization of Melanoidins and Color Development in Dulce de Leche, a Confectionary Dairy Product With High Sucrose Content: Evaluation of pH Effect, an Essential Manufacturing Process Parameter
Rodríguez, Analía, Lema, Patricia, Bessio, María Inés, Moyna, Guillermo, Olivaro, Cristina, Ferreira, Fernando, Panizzolo, Luis Alberto
Published in Frontiers in nutrition (Lausanne) (11.11.2021)
Published in Frontiers in nutrition (Lausanne) (11.11.2021)
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Journal Article
Whey protein concentration by ultrafiltration and study of functional properties
Iltchenco, Sidiane, Preci, Daiane, Bonifacino, Carla, Fraguas, Eugenia Franco, Steffens, Clarice, Panizzolo, Luis Alberto, Colet, Rosicler, Fernandes, Ilizandra Aparecida, Abirached, Cecilia, Valduga, Eunice, Steffens, Juliana
Published in Ciência rural (01.01.2018)
Published in Ciência rural (01.01.2018)
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Journal Article
Effect of Ultrasound and Enzymatic Hydrolysis on the Physicochemical Properties of Neltuma Ruscifolia Seed Gum and Other Galactomannan Gums
Busch, Verónica María, Pepa, Lorena Sofía, Panizzolo, Luis Alberto, Buera, María del Pilar, Ferreira, Fernando
Published in Food and bioprocess technology (01.08.2024)
Published in Food and bioprocess technology (01.08.2024)
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Journal Article
Influence of temperature and time in sous-vide cooking on physicochemical and sensory parameters of beef shank cuts
Gámbaro, Adriana, Panizzolo, Luis Alberto, Hodos, Natalia, da Rosa, Gonzalo, Barrios, Sofía, Garmendia, Gabriela, Gago, Cintia, Martínez-Monzó, Javier
Published in International journal of gastronomy and food science (01.06.2023)
Published in International journal of gastronomy and food science (01.06.2023)
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Journal Article
Whey protein concentration by ultrafiltration and study of functional Properties/Concentracao de proteinas de soro por ultrafiltracao e estudo das propriedades funcionais
Iltchenco, Sidiane, Preci, Daiane, Bonifacino, Carla, Fraguas, Eugenia Franco, Steffens, Clarice, Panizzolo, Luis Alberto, Colet, Rosicler, Fernandes, Ilizandra Aparecida, Abirached, Cecilia, Valduga, Eunice, Steffens, Juliana
Published in Ciência rural (01.05.2018)
Published in Ciência rural (01.05.2018)
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Journal Article
Evolución del desarrollo del color en sistema modelo de composición similar al dulce de leche. Influencia del tiempo de calentamiento y del Ph
Analía Rodríguez Blanco, Andrea Piagentini, Sergio Rozycki, Patricia Lema, Miguel S. Pauletti, Luis Alberto Panizzolo
Published in INNOTEC (10.01.2013)
Published in INNOTEC (10.01.2013)
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Journal Article
Influencia del pH en la estabilidad de emulsiones elaboradas con proteínas de salvado de arroz
Laura Maldonado, Karina Latorre, Paula Rocha, Alejandra Medrano, Cecilia Abirached, Luis Alberto Panizzolo
Published in INNOTEC (Laboratorio Tecnológico del Uruguay) (01.12.2011)
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Published in INNOTEC (Laboratorio Tecnológico del Uruguay) (01.12.2011)
Journal Article
Evolución de la proteólisis durante la maduración de quesos Danbo elaborados con distintos cultivos iniciadores
Luis Alberto Panizzolo, Ana Claudia Araújo, Laura Vanina Taroco, Analía Rodríguez, Gonzalo Schöpf
Published in INNOTEC (Laboratorio Tecnológico del Uruguay) (01.12.2011)
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Published in INNOTEC (Laboratorio Tecnológico del Uruguay) (01.12.2011)
Journal Article