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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[...]
article/chapitre/communication
M. Martino ; L. Otero ; AL Et | 1998
article/chapitre/communication
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[...]
