María Cristina Añón
National University of La Plata
241 Papers
1.8K Citations
María Cristina Añón is an academic researcher from National University of La Plata. The author has contributed to research in topics: Chemistry & Soy protein. The author has an hindex of 52, co-authored 231 publications. Previous affiliations of María Cristina Añón include National University of Cordoba & National Scientific and Technical Research Council.
Chat about Author
Papers
Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powders
Mariana Rodríguez Arzuaga,Mariana Rodríguez Arzuaga,Denise Felix da Silva,Epameinondas Xanthakis,Kataneh Aalaei,Tomasz Czaja,Tomasz Czaja,María Cristina Añón,Analia Graciela Abraham,Lilia Ahrné +9 more
TL;DR: In this paper, the effects of heat treatment and total solids level on physicochemical and techno-functional properties of model infant milk formula (IMF) powders were investigated.
3
Basis for a method of characterization for quick frozen beef.
TL;DR: A characterisation of quick frozen meat has been quantitatively developed in terms of the maximum position using a computer model developed to define the local freezing time and link it with an average freezing rate through the simulation of heat transfer during meat processing in plane freezers.
3
Valor nutricional y saludable de materias primas para la elaboración de productos de panificación
María Cristina Añón,Maria Cecilia Puppo,Ruth Pedroza Islas,Bonastre Oliete,Dora Villagomez Zabala +4 more
- 01 Jan 2009
TL;DR: Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos as mentioned in this paper, La Plata, Argentina is an example of such a center.
3
Bacterial characterization of fermented sweet potato leaves by high‐throughput sequencing and their impact on the nutritional and bioactive composition
TL;DR: In this article , the effect of natural and probiotic fermentations on the bacterial composition, nutritional, and bioactive composition of fermented sweet potato leaves was compared, and it was found that probiotic fermentation was better than natural fermentation.
2