Search Results - Doval, Mirtha M.

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  1. 1
    Fat substitutes based on bovine blood plasma and flaxseed oil as functional ingredients

    Fat substitutes based on bovine blood plasma and flaxseed oil as functional ingredients by Fernández, Carina L., Romero, Mara C., Rolhaiser, Fabiana, Fogar, Ricardo A., Doval, Mirtha M.

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  2. 2
    Effects of freeze-dried pulp of Eugenia uniflora L. and Opuntia ficus-indica fruits on quality attributes of beef patties enriched with n-3 fatty acids

    Effects of freeze-dried pulp of Eugenia uniflora L. and Opuntia ficus-indica fruits on quality attributes of beef patties enriched with n-3 fatty acids by Romero, Mara C., Fogar, Ricardo A., Fernández, Carina L., Doval, Mirtha M., Romero, Ana M., Judis, María A.

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  3. 3
    Optimisation of cooking properties of healthier beef patties and quality evaluation during frozen storage

    Optimisation of cooking properties of healthier beef patties and quality evaluation during frozen storage by Romero, Mara C., Fogar, Ricardo A., Doval, Mirtha M., Romero, Ana M., Judis, María A.

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  4. 4
    Antioxidant properties of polyphenol-containing extract from soybean fermented with Saccharomyces cerevisiae

    Antioxidant properties of polyphenol-containing extract from soybean fermented with Saccharomyces cerevisiae by Romero, Ana M., Doval, Mirtha M., Sturla, Mario A., Judis, Maria A.

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  5. 5
    Influence of heating time and oxygen availability on lipid oxidation in meat emulsions

    Influence of heating time and oxygen availability on lipid oxidation in meat emulsions by Andreo, Alejandra I., Doval, Mirtha M., Romero, Ana M., Judis, Maria A.

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  6. 6
    Antioxidant behaviour of products resulting from beef sarcoplasmic proteins-malondialdehyde reaction

    Antioxidant behaviour of products resulting from beef sarcoplasmic proteins-malondialdehyde reaction by Romero, Ana M., Doval, Mirtha M., Sturla, Mario A., Judis, Maria A.

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