Publicaciones realizadas por miembros de la Red ALISALSOS durante el año 2022

Antes de comenzar, en nombre de todos los miembros de la Red ALISALSOS te deseamos un feliz inicio de «Año 2023». Que este año comience como un lienzo en blanco donde plasmes todos tus logros y puedas escribir con felicidad tu paso por la vida. Recibe un abrazo fraternal.

A continuación, se enlistan los trabajos que fueron publicados por los miembros de la Red ALISALSOS durante todo el año 2022. Cada una de las entradas incluye un link directo al trabajo publicado.

Arias, C., Rodríguez, P., Cortés, M., Soto, I., Quintero, J., Vaillant, F. (2022). Innovative process coupling short steam blanching with vacuum flash-expansion produces in one single stage high-quality purple passion fruit smoothies. Foods, 11(6), 832. DOI: 10.3390/foods11060832 https://www.mdpi.com/2304-8158/11/6/832
Arrieta, E.M., González Fischer, C., Aguiar, S., Geri, M., Fernández, R.J., Becaria Coquet, J., Scavuzzo, C.M., Rieznik, A., León, A.E., González, A.D., Jobbágy, E.G. (2022). The health, environmental, and economic dimensions of future dietary transitions in Argentina. Sustainability Science 1-17. DOI: 10.1007/s11625-021-01087-7. https://link.springer.com/article/10.1007/s11625-021-01087-7
Belorio, M., Gómez, M. (2022). Psyllium: a useful functional ingredient in food systems. Critical Reviews in Food Science and Nutrition, 62:527-538. DOI: 10.1080/10408398.2020.1822276 https://www.tandfonline.com/doi/abs/10.1080/10408398.2020.1822276
Bongianino, N.F., Steffolani, M.E., Biasutti, C.A., León, A.E. (2022). Suitability of Argentinian maize hybrids for polenta production. International Journal of Food Science and Technology 57: 4859–4867. DOI:10.1111/ijfs.15726. https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/ijfs.15726
Bravo-Nuñez, A., Gómez, M. (2022). Enrichment of sweet bakery products with pulse flours. Food Reviews International. DOI: 10.1080/87559129.2021.1983591 https://www.tandfonline.com/doi/abs/10.1080/87559129.2021.1983591
Cerrón-Mercado, F., Botella-Martínez, C.M., Salvá-Ruíz, B.K., Fernández-López, J., Pérez-Alvarez, J.A., Viuda-Martos, M. (2022). Effect of gelled emulsions elaborated with soybean oil, maca (Lepidium meyenni) flour, and chincho (Tagetes elliptica Sm.) essential oil upon animal fat substitution in beef burgers. Foods, 11, 2198. DOI: 10.3390/foods11152198 https://www.mdpi.com/2304-8158/11/15/2198
Cerrón-Mercado, F., Salva-Ruíz, B.K., Nolazco-Cama, D., Espinoza-Silva, C., Fernández-López, J., Pérez-Alvarez, J.A., Viuda-Martos, M. (2022). Development of Chincho (Tagetes elliptica) essential oil organogel nanoparticles through ionic gelation and process optimization with Box–behnken design. Gels, 8, 815. DOI: 10.3390/gels8120815 https://www.mdpi.com/2310-2861/8/12/815
Curti, M., Belorio, M., Palavecino, P., Camiña, J., Ribotta, P., Gómez, M. (2022). Effect of sorghum flour properties on gluten-free sponge cake. Journal of Food Science and Technology, 59:1407-1418. DOI: 10.1007/s13197-021-05150-0 https://link.springer.com/article/10.1007/s13197-021-05150-0
Descalzo, A.M., Rizzo, S.A., Pérez, C.D., Biolatto, A., Frusso, E.A., Grigioni, G.M., Rossetti, L. (2022). Oxidative stability and sensory properties of pecan nuts , in Nut Crops – New Insights. London, United Kingdom: IntechOpen. DOI: 10.5772/intechopen.106175 https://www.intechopen.com/online-first/82944
Dimas-López, D.J., Soto-Simental, S., Güemes-Vera, N., Ojeda-Ramírez, D., Quintero-Lira, A., Piloni-Martini, J. (2022). Optimization of anthocyanin extraction from Oxalis tuberosa peel by ultrasound, enzymatic treatment and their combination. Journal of Food Measurement and Characterization. DOI: 10.1007/s11694-022-01721-7 https://link.springer.com/article/10.1007/s11694-022-01721-7
Estivi, L., Brandolini, A., Condezo-Hoyos, L., Hidalgo, A. (2022). Impact of low-frequency ultrasound technology on physical, chemical and technological properties of cereals and pseudocereals. Ultrasonics Sonochemistry, 106044. DOI: 10.1016/j.ultsonch.2022.106044 https://www.sciencedirect.com/science/article/pii/S1350417722001377
Fernández-Fernández, A.M., Dellacassa, E., Nardin, T., Larcher, R., Ibañez, C., Terán, D., Gámbaro, A., Medrano-Fernandez, A., del Castillo, M.D. (2022). Tannat grape skin: a feasible ingredient for the formulation of snacks with potential for reducing the risk of diabetes. Nutrients, 14, 419. DOI: 10.3390/nu14030419 https://www.mdpi.com/2072-6643/14/3/419
Ferreira, I., Leite, A., Vasconcelos, L., Rodrigues, S., Mateo, J., Munekata, P.E.S., Teixeira, A. (2022). Sodium reduction in traditional dry-cured pork belly using glasswort powder (Salicornia herbacea) as a partial NaCl replacer. Foods, 11(23), 3816. DOI: 10.3390/foods11233816 https://www.mdpi.com/2304-8158/11/23/3816
Ferreira, I., Vascocelos, L., Leite, A., Botella-Martínez, C., Pereira, E., Mateo, J., Kasaiyan, S., Teixeira, A. (2022). Use of olive and sunflower oil hydrogel emulsions as pork fat replacers in goat meat burgers: Fat reduction and effects in lipidic quality. Biomolecules, 12(10), 1416. . DOI: 10.3390/biom12101416 https://www.mdpi.com/2218-273X/12/10/1416
Franco, M., Belorio, M., Gómez, M. (2022). Assessing acerola powder as substitute for ascorbic acid as a bread improver. Foods, 11:1366. DOI: 10.3390/foods11091366 https://www.mdpi.com/2304-8158/11/9/1366
Franco, M., Gómez, M. (2022). Effect of psyllium on physical properties, composition and acceptability of whole grain breads. Foods, 11, 1685. DOI: 10.3390/foods11121685 https://www.mdpi.com/2304-8158/11/12/1685/htm
Gallego, C., Belorio, M., Guerra-Oliveira, P., Gómez, M. (2022). Effects of adding chickpea and chestnut flours to layer cakes. International Journal of Food Science and Technology, 57, 4840–4846. DOI: 10.1111/ijfs.15719 https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15656
García-Valencia, S., Soto-Simental, S., Ocampo-López, J., Ayala-Martínez, M. (2022). Diet supplementation with Dalbergia palo–escrito hexane extract in fattening rabbits: its effect on productive performance, carcass traits, meat characteristics and meatballs Shelf-Life. Italian Journal of Animal Science. DOI: 10.1080/1828051X.2022.2130833 https://www.tandfonline.com/doi/full/10.1080/1828051X.2022.2130833
Guerra-Oliveira, P., Belorio, M., Gómez, M. (2022). Wasted bread flour as a novel ingredient in cake making. International Journal of Food Science and Technology, 57, 4754–4762. DOI: 10.1111/IJFS.15577 https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15577
Guerra-Oliveira, P., Fernández-Pelaez, J., Gallego, C., Gómez, M. (2022). Effects of particle size in wasted bread flour properties. International Journal of Food Science and Technology, 57, 4782–4791. DOI: 10.1111/ijfs.15656 https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15656
Gutiérrez‐Méndez, N., Chavez‐Garay, D.R., Leal‐Ramos, M.Y. (2022). Lecithins: A comprehensive review of their properties and their use in formulating microemulsions. Journal of Food Biochemistry, e14157. DOI: 10.1111/jfbc.14157 https://onlinelibrary.wiley.com/doi/abs/10.1111/jfbc.14157
Herrera, E., Petrusan, J.-I., Salvá-Ruiz, B., Novak, A., Cavalcanti, K., Aguilar, V., Heinz, V., Smetana, S. (2022). Meat quality of guinea pig (Cavia porcellus) fed with black soldier fly larvae meal (Hermetia illucens) as a protein source. Sustainability, 14, 1292. DOI: 10.3390/su14031292 https://www.mdpi.com/2071-1050/14/3/1292
León, A.E., Gómez, M., Campanella, O.H. (2022). Non-traditional ingredients and processes for the development of grain-based foods. International Journal of Food Science and Technology 57: 4687–4688. DOI:10.1111/ijfs.15610. https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.15610
Lingua, M.S., Gies, M., Descalzo, A.M., Servent, A., Páez, R.B., Baroni, M.V., Blajman, J.E., Dhuique-Mayer, C. (2022). Impact of storage on the functional characteristics of a fermented cereal product with probiotic potential, containing fruits and phytosterols. Food Chemistry, 370, art. no. 130993. DOI: 10.1016/j.foodchem.2021.130993 https://www.sciencedirect.com/science/article/abs/pii/S0308814621019993
Losano Richard, P., Steffolani, M.E., Barrera, G.N., León, A.E. (2022). Effect of alternative hydrocolloids in gluten-free chickpea pasta. International Journal of Food Science and Technology 57: 4887–4893. DOI:10.1111/ijfs.15905. https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/ijfs.15905
Lucas, J.R., Velasco, R., Selgas, M.D., Cabeza, M.C. (2022). Dry-cured ham thickness is a limiting factor for its sanitization by E-beam treatment. Journal of Consumer Protection and Food Safety, 1-4. DOI: 10.1007/s00003-022-01410-z https://link.springer.com/article/10.1007/s00003-022-01410-z
Martínez, M.M., Gómez, M. (2022). Redistribution of surplus bread particles into the food supply chain. LWT-Food Science and Technology, DOI: 10.1016/j.lwt.2022.114281 https://www.sciencedirect.com/science/article/pii/S0023643822012166
Montenegro, L.F., Cunzolo, S., Preussler, C.A., Hennig, H.H., Descalzo, A.M., Pérez, C.D. (2022). Effects of stocking density on productive performance, economic profit and muscle chemical composition of pacu (Piaractus mesopotamicus H) cultured in floating cages. Aquaculture Research, 53 (9). DOI: 10.1111/are.15845 https://onlinelibrary.wiley.com/doi/abs/10.1111/are.15845
Montenegro, L.F., Descalzo, A.M., Rizzo, S., Rossetti, L., García, P.T., Pérez, C.D. (2022). Improving the antioxidant status, fat-soluble vitamins, fatty acid composition, and lipid stability in the meat of Grass carp (Ctenopharyngodon idella Val) fed fresh ryegrass (Lolium multiflorum Lam). Aquaculture, 553, art. no. 738067. DOI: 10.1016/j.aquaculture.2022.738067 https://www.sciencedirect.com/science/article/abs/pii/S0044848622001831
Montenegro, L.F., García, P.T., Descalzo, A.M., Pérez, C.D. (2022). Lolium multiflorum (ryegrass) diet modifies the productive response and enhances the meat of grass carp (Ctenopharyngodon idella) with omega 3 fatty acid beneficial to human health. Journal of Applied Aquaculture, 1-22. DOI: 10.1080/10454438.2022.2044957 https://www.tandfonline.com/doi/abs/10.1080/10454438.2022.2044957
Mujić, E., Mateo, J., Omanović, H., Nedić, D., Vilić, H, Červek, M. (2022). Effect of using a flax seed enriched concentrate on the fatty acid composition of omental fat in Pramenka lambs reared indoors. Polish Journal of Veterinary Sciences, 25, 129-135. DOI: 10.24425/pjvs.2022.140849 https://pubmed.ncbi.nlm.nih.gov/35575795/
Nájera-Domínguez, C., Gutiérrez-Méndez, N., Carballo-Carballo, D.E., Peralta-Pérez, M.R., Sánchez-Ramírez, B., Nevarez-Moorillón, G.V., Quintero-Ramos, A., García-Triana, A., Delgado, E. (2022). Milk-gelling properties of proteases extracted from the fruits of Solanum elaeagnifolium Cavanilles. International Journal of Food Science, 2022. DOI: 10.1155/2022/4625959 https://www.hindawi.com/journals/ijfs/2022/4625959/
Navarro, J.L., Biglione, C., Paesani, C., Moiraghi, M., León, A.E., Steffolani, M.E. (2022). Effect of wheat pearling process on composition and nutritional profile of flour and its bread-making performance. International Journal of Food Science and Technology 57: 249-257. DOI:10.1111/ijfs.15401. https://ifst.onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.15401
Ortega-González, L., Güemes-Vera, N., Piloni-Martini, J., Quintero-Lira, A., Soto-Simental, S. (2022). Substitution of wheat flour by jackfruit (Artocarpus heterophyllus) seed flour: Effects on dough rheology and deep-frying doughnuts texture and sensory analysis. International Journal of Gastronomy and Food Science. DOI: 10.1016/j.ijgfs.2022.100612 https://www.sciencedirect.com/science/article/abs/pii/S1878450X22001470
Ortiz, C., de Bruijn, J., Loyola, C., Serra, I., Melín, P., Pérez, C. (2022). Mejoramiento de las propiedades químicas y sensoriales de mosto y vino ahumado a través de aireación. Journal of Agro-Industry Sciences, 4(3): 81-88. DOI: 10.17268/JAIS.2022.009 https://www.redunia.org/revista/index.php/redunia/article/view/56
Palavecino, P.M., Losano, Richard. P., Bustos, M.C., León, A.E., Ribotta, P.D. (2022). Use of modified starchy flours. In: Starch and starchy food products: improving human health. (Bello-Pérez LA, Alvarez-Ramírez J, Dhital S, eds). CRC Press Taylor & Francis Group, Boca Raton, FL, USA. 245-274. ISBN 9781000636291. https://www.routledge.com/Starch-and-Starchy-Food-Products-Improving-Human-Health/Bello-Perez-Alvarez-Ramirez-Dhital/p/book/9780367543433
Quintero, J., Torres, J.D., Corrales-Garcia, L.L., Ciro, G., Delgado, E., Rojas, J. (2022). Effect of the concentration, pH, and Ca²⁺ ions on the rheological properties of concentrate proteins from quinoa, lentil, and black bean. Foods, 11(19), 3116. DOI: 10.3390/foods11193116 https://www.mdpi.com/2304-8158/11/19/3116
Reyes, J.F., Valenzuela, H.A., Vidal, L.V. & Aqueveque, P. M. (2022). Impact analysis in carbon footprint of equally nutritional vegan and omnivorous diets. AMA, Agricultural Mechanization in Asia, Africa and Latin America, 53(6), 8159-8172. https://www.shin-norinco.com/article/impact-analysis-in-carbon-footprint-of-equally-nutritional-vegan-and-omnivorous-diets
Rodríguez de Marco, E., Navarro, J.L., León, A.E., Steffolani, M.E. (2022). Sodium chloride replacement by potassium chloride in bread: Determination of sensorial potassium threshold and effect on dough properties and breadmaking quality. International Journal of Gastronomy and Food Science 27: 100486. DOI:10.1016/j.ijgfs.2022.100486. https://www.sciencedirect.com/science/article/pii/S1878450X2200021X
Rodríguez, M.D., León, A.E., Bustos, M.C. (2022). Starch digestion in infants: an update of available in vitro methods—A mini review. Plant Foods for Human Nutrition 77: 345-352. DOI:10.1007/s11130-022-01001-1. https://link.springer.com/article/10.1007/s11130-022-01001-1
Sánchez-García, Y.I., Gutiérrez-Méndez, N., Landeros-Martínez, L.L., Ramos-Sánchez, V.H., Orozco-Mena, R., Salmerón, I., Leal-Ramos M.Y., Sepúlveda, D.R. (2022). Crystallization of lactose–protein solutions in the presence of flavonoids. Journal of Agricultural and Food Chemistry, 70(8), 2684-2694. DOI: 10.1021/acs.jafc.1c05315 https://pubs.acs.org/doi/abs/10.1021/acs.jafc.1c05315
Schneider-Teixeira, A., Condezo-Hoyos, L., Molina-Garcia, A.D. (2022). Molecular mobility and concentration of plant cells intracellular compartments, as derived from ice crystal size measured on cryo-SEM micrographs. Cryobiology, 109, 35. DOI: 10.1016/j.cryobiol.2022.11.111 https://www.sciencedirect.com/science/article/abs/pii/S0011224022002267
Sigüenza‐Andrés, T., Pando, V., Gómez, M., Rodríguez‐Nogales, J.M. (2022) Optimization of a simultaneous enzymatic hydrolysis to obtain a high‐glucose slurry from bread waste. Foods, 11:1793. DOI: 10.3390/foods11121793 https://www.mdpi.com/2304-8158/11/12/1793
Velazquez‐Martinez, V., Quintero‐Quiroz, J., Rodriguez‐Uribe, L., Valles‐Rosales, D.V., Reyes‐Jaquez, D., Klasson, T., Delgado, E. (2022). Effect of glandless cottonseed meal protein and maltodextrin as microencapsulating agents on spray‐drying of sugarcane bagasse phenolic compounds. Journal of Food Science, 87(2), 750-763. DOI: 10.1111/1750-3841.16032 https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.16032
Vilca, R., Espinoza-Silva, C., Alfaro-Cruz, S., Ponce-Ramírez, J. C., Quispe-Neyra, J., Alvarado-Zambrano, F., Cortés-Avedaño, P., Condezo-Hoyos, L. (2022). Hass and Fuerte avocado (Persea americana) oils extracted by supercritical carbon dioxide: Bioactive compounds, fatty acid content, antioxidant capacity and oxidative stability. The Journal of Supercritical Fluids, 190, 105750. DOI: 10.1016/j.supflu.2022.105750 https://www.sciencedirect.com/science/article/abs/pii/S0896844622002339
Vilcapoma, W., de Bruijn, J., Elías-Peñafiel, C., Farfán-Rodríguez, L. Encina-Zelada, C.R. (2022). Influencia de la temperatura de secado sobre el color de la harina de cáscara de pitahaya (Hylocereus megalanthus) amarilla. Journal of Agro-Industry Sciences, 4(3): 89-93. DOI: 10.17268/JAIS.2022.010 https://www.redunia.org/revista/index.php/redunia/article/view/58
Vilcapoma, W., de Bruijn, J., Elías-Peñafiel, C., Farfán-Rodríguez, L. Encina-Zelada, C.R. (2022). Efecto del ultrasonido en el grado de esterificación de la pectina de cáscara de pitahaya (Hylocereus megalanthus). Journal of Agro-Industry Sciences, 4(3): 89-93. DOI: 10.17268/JAIS.2022.011 https://www.redunia.org/revista/index.php/redunia/article/viewFile/59/44