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C. Ferrero ; N. Zaritzky | 2000Model food systems based on starch (100 g kg), sucrose (150 g kg) and water (750 g kg) with and without the addition of a low proportion of hydrocolloid (xanthan gum, guar gum or sodium alginate) were gelatinised, frozen at different rates and s[...]
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A. Navarro ; M. Martino ; N. Zaritzky | 1995Starch gelatinized pastes with a lipid phase are important components of precooked frozen foods. These non-equilibrium systems undergo rheological modifications on freezing. The effect of freezing rate was analysed on different formulations cont[...]
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N. Zaritzky ; M. Anon ; A. Calvelo | 1982
article/chapitre/communication
A. Califano ; N. Zaritzky | 1997An alternative approach to the finite element method has been developed to simulate freezing and thawing processes in irregular two-dimensional systems. A code employing boundary-fitted grids (BFG) was implemented in a numerically conservative f[...]
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M. Garcia ; M. Martino ; N. Zaritzky | 1998Edible coatings can provide an alternative for extending post-harvest life of refrigerated fruit and vegetables. The influence of different starch-based coating formulations on quality attributes of strawberries stored at 0 °C and a relative hum[...]
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L. Giannuzzi ; N. Zaritzky | 1991Etude de l'effet de différents agents de conservation (acide citrique, acide ascorbique...), sur le développement microbien et la couleur de pommes de terre pré-pelées réfrigérées dans des emballages plastiques, pendant le temps de conservation.[...]
