Miriam N. Martino

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In high-pressure-assisted freezing, samples are cooled under pressure (200 MPa) to - 20 °C without ice formation then pressure is released (0.1 MPa) and the high super-cooling reached (approx. 20 °C), promotes uniform and rapid ice nucleation. The size and location of ice crystals in large meat pieces (Longissimus dorsi pork muscle) as a result of(More)
Yerba mate (Ilex paraguariensis) is an indigenous crop which is highly consumed as an infusion in the South American subtropical forest. It has a high concentration of antioxidant substances, providing health benefits and helping to prevent diseases. The objectives of this work were to characterize an aqueous yerba mate extract by spectrophotometric and(More)
In food freezing processes the presence of large ice crystals is a serious drawback when a good final quality of the product is desired. To study the size and distribution of those crystals, a large piece of pork muscle has been frozen by liquid nitrogen evaporation. A mathematical model to simulate different cooling rates at the surface of the product was(More)
Encapsulation of yerba mate (Ilex paraguariensis) extract in a proper matrix enhances the possible applications of this natural antioxidant in food systems. To start, calcium alginate capsules were used as carriers of yerba mate extract and a filler material (corn starch at 2%) was added to the alginate matrix to improve the structural properties and to(More)
While "classical" freezing (to ice I) is disruptive to the microstructure of meat, freezing to ice VI has been found to preserve it. Ice VI freeze-substitution microscopy showed no traces of structural alteration on muscle fibres compared with the extensive damage caused by ice I freezing. The different signs of the freezing volume changes associated with(More)
Starch-based coatings were used to the extend storage life of strawberries (Fragaria ananassa) stored at 0 degree C and 84.8% relative humidity. Effects of coating formulation (including starch type, plasticizer, lipid and antimicrobial agent) were analysed with respect to fruit quality. Plasticizer addition was necessary for film and coating integrity to(More)
A liquid extract of yerba mate (Ilex paraguariensis), with antioxidant properties was encapsulated in calcium-alginate hydrogels containing corn starch as filler at different concentrations. Hydrogel beads were characterized for morphological and size aspects, encapsulation efficiency, Fourier Transform Infrared Spectrometry (FT-IR) and thermal behavior.(More)
Recrystallization produces modifications on ice crystal sizes during storage and transport of frozen foods, reducing the advantages obtained by quick freezing and inducing physicochemical changes which alter their quality and shorten their shelf life. This process involves the growth of the larger crystals at the expense of the smaller ones, being the(More)
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