Evaluation of glucose and sucrose osmotic dehydrated and heat-air-dried Flordarking peach slices during conservation
- Autores
- Salvañal, Lara; Gabilondo, Julieta; Francesconi, Rafaela; Budde, Claudio Olaf; Pieroni, Victoria; Gugole Ottaviano, María Fernanda; Sosa, Miriam; Andres, Silvina; Garitta, Lorena Verónica; Lara, María Valeria; Corbino, Graciela Beatriz
- Año de publicación
- 2023
- Idioma
- inglés
- Tipo de recurso
- documento de conferencia
- Estado
- versión publicada
- Descripción
- Poster
Prunus persica is a stone fruit source of multiple nutraceutical compounds. Fresh fruit has a short life; thus, many processing procedures have been used to increase its consumption in alternative forms. One strategy is the use of osmotic dehydration (OD) previous to conventional heat drying (D) since OD prevents browning, sugar caramelizing and degradation of bioactive compounds. Previously, we analyzed the effect on nutraceutical proprieties of an OD pre-treatment with glucose or sucrose solutions applied to peach slices. Here, we studied the stability along storage time of these slices kept under 50 % relative humidity (RH) atmosphere during 55 days. For this purpose, Flordaking peach fruits were harvested at commercial maturity. Fruits were washed, cut in slices, and immersed in CaCl2 and ascorbic acid solutions, to prevent browning. Slices were incubated at 40°C in a solution of sucrose or glucose (47° Brix) during 3 h under stirring. Next, slices were dried at 58°C during 4 h until 9.3-6.8 % relative water content and named as Suc+D or Glc+D, respectively. Slices were kept in a close jar where a supersaturated solution of sodium bromide was also placed inside to achieve a 55 % RH atmosphere. The vessel was maintained in a closed chamber in the dark at 25˚ C for 55 days. Samples were taken immediately after processing (0) and after 15, 33, 41 and 55 days. Surface color, fresh and dried weights were computed in each slice. To evaluate nutritional quality and bioactive compounds the following parameters were evaluated: total phenolic compounds (TPC), flavonoids, carotenoids, ascorbic acid, total soluble protein, glucose, sucrose and sorbitol contents and antioxidant activity by DPPH and ABTS methods, and expressed in a fresh or dry weight basis. A trained panel evaluated sensory texture of slices and texture was measured with texturometer. After 15 days of storage, water content of Suc+D and Glc+D slices raised until 25 % and kept constant during the period of analysis. While in Glc+D samples a decrease in carotenoids, total soluble proteins and antioxidant activity was found with the days of storage, no statistical differences were found in most of the parameters measured along 55 days. Similarly, in the case of Suc+D samples, the content of TPC, flavonoids, ascorbic acid, glucose, sucrose, sorbitol as well as the antioxidant activity remained unchanged during the period of conservation. Conversely, carotenoids and proteins decreased over time. Color analysis performed using a colorimeter revealed that during storage the color of slices slightly got reddish and less yellow than slices collected at day 0 when using sucrose or glucose for OD. Sensory descriptors and texture were similar in slices dehydrated with sucrose or glucose. In both cases, after 15 days firmness, oral breakdown and firmness decreased while texture, cohesiveness and crunchy perception increased. Collectively, our results show that an OD pretreatment with sucrose or glucose previous to conventional drying is effective to preserve the nutraceutical and nutritional components of the dehydrated peach slices during at least 55 days after processing, making a suitable product for consumption.
EEA San Pedro, INTA
Fil: Salvañal, Lara. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos; Argentina
Fil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina
Fil: Fracesconi, Rafaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos; Argentina
Fil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina
Fil: Pieroni, Victoria. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA). Departamento de Evaluación Sensorial de Alimentos; Argentina
Fil: Pieroni, Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Gugole Ottaviano, María Fernanda. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA). Departamento de Evaluación Sensorial de Alimentos; Argentina
Fil: Sosa, Miriam. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA); Argentina
Fil: Sosa, Miriam. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Andres, Silvina C. Comisión Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET-CICPBA-Fac.Cs.Exactas.UNLP; Argentina
Fil: Andres, Silvina C. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA). CONICET-CICPBA- Fac. Cs. Exactas UNLP, La Plata; Argentina
Fil: Garitta, Lorena. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA); Argentina
Fil: Garitta, Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Lara, María Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos; Argentina
Fil: Corbino, Graciela Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina - Fuente
- CyTAL 2023. XVIII Congreso Argentino de Ciencia y Tecnología de los Alimentos. Innovación, sustentabilidad y productividad en la transformación del sistema alimentario. Asociación Argentina de Tecnólogos Alimentarios. Buenos Aires, 4 al de 6 de octubre de 2023.
- Materia
-
Durazno
Prunus persica
Secado Osmótico
Secado por Aire Caliente
Compuestos Bioactivos
Peaches
Osmotic Drying
Hot Air Drying
Bioactive Compounds
Snacks
Sensory Perception
Nutraceutics
Dehydration
Percepción Sensorial
Nutracéuticos
Deshidratado - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by-nc-sa/4.0/
- Repositorio
.jpg)
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/15841
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Evaluation of glucose and sucrose osmotic dehydrated and heat-air-dried Flordarking peach slices during conservationSalvañal, LaraGabilondo, JulietaFrancesconi, RafaelaBudde, Claudio OlafPieroni, VictoriaGugole Ottaviano, María FernandaSosa, MiriamAndres, SilvinaGaritta, Lorena VerónicaLara, María ValeriaCorbino, Graciela BeatrizDuraznoPrunus persicaSecado OsmóticoSecado por Aire CalienteCompuestos BioactivosPeachesOsmotic DryingHot Air DryingBioactive CompoundsSnacksSensory PerceptionNutraceuticsDehydrationPercepción SensorialNutracéuticosDeshidratadoPosterPrunus persica is a stone fruit source of multiple nutraceutical compounds. Fresh fruit has a short life; thus, many processing procedures have been used to increase its consumption in alternative forms. One strategy is the use of osmotic dehydration (OD) previous to conventional heat drying (D) since OD prevents browning, sugar caramelizing and degradation of bioactive compounds. Previously, we analyzed the effect on nutraceutical proprieties of an OD pre-treatment with glucose or sucrose solutions applied to peach slices. Here, we studied the stability along storage time of these slices kept under 50 % relative humidity (RH) atmosphere during 55 days. For this purpose, Flordaking peach fruits were harvested at commercial maturity. Fruits were washed, cut in slices, and immersed in CaCl2 and ascorbic acid solutions, to prevent browning. Slices were incubated at 40°C in a solution of sucrose or glucose (47° Brix) during 3 h under stirring. Next, slices were dried at 58°C during 4 h until 9.3-6.8 % relative water content and named as Suc+D or Glc+D, respectively. Slices were kept in a close jar where a supersaturated solution of sodium bromide was also placed inside to achieve a 55 % RH atmosphere. The vessel was maintained in a closed chamber in the dark at 25˚ C for 55 days. Samples were taken immediately after processing (0) and after 15, 33, 41 and 55 days. Surface color, fresh and dried weights were computed in each slice. To evaluate nutritional quality and bioactive compounds the following parameters were evaluated: total phenolic compounds (TPC), flavonoids, carotenoids, ascorbic acid, total soluble protein, glucose, sucrose and sorbitol contents and antioxidant activity by DPPH and ABTS methods, and expressed in a fresh or dry weight basis. A trained panel evaluated sensory texture of slices and texture was measured with texturometer. After 15 days of storage, water content of Suc+D and Glc+D slices raised until 25 % and kept constant during the period of analysis. While in Glc+D samples a decrease in carotenoids, total soluble proteins and antioxidant activity was found with the days of storage, no statistical differences were found in most of the parameters measured along 55 days. Similarly, in the case of Suc+D samples, the content of TPC, flavonoids, ascorbic acid, glucose, sucrose, sorbitol as well as the antioxidant activity remained unchanged during the period of conservation. Conversely, carotenoids and proteins decreased over time. Color analysis performed using a colorimeter revealed that during storage the color of slices slightly got reddish and less yellow than slices collected at day 0 when using sucrose or glucose for OD. Sensory descriptors and texture were similar in slices dehydrated with sucrose or glucose. In both cases, after 15 days firmness, oral breakdown and firmness decreased while texture, cohesiveness and crunchy perception increased. Collectively, our results show that an OD pretreatment with sucrose or glucose previous to conventional drying is effective to preserve the nutraceutical and nutritional components of the dehydrated peach slices during at least 55 days after processing, making a suitable product for consumption.EEA San Pedro, INTAFil: Salvañal, Lara. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos; ArgentinaFil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; ArgentinaFil: Fracesconi, Rafaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos; ArgentinaFil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; ArgentinaFil: Pieroni, Victoria. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA). Departamento de Evaluación Sensorial de Alimentos; ArgentinaFil: Pieroni, Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Gugole Ottaviano, María Fernanda. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA). Departamento de Evaluación Sensorial de Alimentos; ArgentinaFil: Sosa, Miriam. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA); ArgentinaFil: Sosa, Miriam. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Andres, Silvina C. Comisión Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET-CICPBA-Fac.Cs.Exactas.UNLP; ArgentinaFil: Andres, Silvina C. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA). CONICET-CICPBA- Fac. Cs. Exactas UNLP, La Plata; ArgentinaFil: Garitta, Lorena. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA); ArgentinaFil: Garitta, Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Lara, María Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos; ArgentinaFil: Corbino, Graciela Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; ArgentinaAsociación Argentina de Tecnólogos Alimentarios (AATA)2023-11-06T13:02:24Z2023-11-06T13:02:24Z2023-10info:eu-repo/semantics/conferenceObjectinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfhttp://hdl.handle.net/20.500.12123/15841CyTAL 2023. XVIII Congreso Argentino de Ciencia y Tecnología de los Alimentos. Innovación, sustentabilidad y productividad en la transformación del sistema alimentario. Asociación Argentina de Tecnólogos Alimentarios. Buenos Aires, 4 al de 6 de octubre de 2023.reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/2023-PE-L04-I119, Abordaje de la calidad y procesos de agregado de valor de productos en sistemas agrobioindustriales sosteniblesinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:46:11Zoai:localhost:20.500.12123/15841instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:46:12.385INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse |
| dc.title.none.fl_str_mv |
Evaluation of glucose and sucrose osmotic dehydrated and heat-air-dried Flordarking peach slices during conservation |
| title |
Evaluation of glucose and sucrose osmotic dehydrated and heat-air-dried Flordarking peach slices during conservation |
| spellingShingle |
Evaluation of glucose and sucrose osmotic dehydrated and heat-air-dried Flordarking peach slices during conservation Salvañal, Lara Durazno Prunus persica Secado Osmótico Secado por Aire Caliente Compuestos Bioactivos Peaches Osmotic Drying Hot Air Drying Bioactive Compounds Snacks Sensory Perception Nutraceutics Dehydration Percepción Sensorial Nutracéuticos Deshidratado |
| title_short |
Evaluation of glucose and sucrose osmotic dehydrated and heat-air-dried Flordarking peach slices during conservation |
| title_full |
Evaluation of glucose and sucrose osmotic dehydrated and heat-air-dried Flordarking peach slices during conservation |
| title_fullStr |
Evaluation of glucose and sucrose osmotic dehydrated and heat-air-dried Flordarking peach slices during conservation |
| title_full_unstemmed |
Evaluation of glucose and sucrose osmotic dehydrated and heat-air-dried Flordarking peach slices during conservation |
| title_sort |
Evaluation of glucose and sucrose osmotic dehydrated and heat-air-dried Flordarking peach slices during conservation |
| dc.creator.none.fl_str_mv |
Salvañal, Lara Gabilondo, Julieta Francesconi, Rafaela Budde, Claudio Olaf Pieroni, Victoria Gugole Ottaviano, María Fernanda Sosa, Miriam Andres, Silvina Garitta, Lorena Verónica Lara, María Valeria Corbino, Graciela Beatriz |
| author |
Salvañal, Lara |
| author_facet |
Salvañal, Lara Gabilondo, Julieta Francesconi, Rafaela Budde, Claudio Olaf Pieroni, Victoria Gugole Ottaviano, María Fernanda Sosa, Miriam Andres, Silvina Garitta, Lorena Verónica Lara, María Valeria Corbino, Graciela Beatriz |
| author_role |
author |
| author2 |
Gabilondo, Julieta Francesconi, Rafaela Budde, Claudio Olaf Pieroni, Victoria Gugole Ottaviano, María Fernanda Sosa, Miriam Andres, Silvina Garitta, Lorena Verónica Lara, María Valeria Corbino, Graciela Beatriz |
| author2_role |
author author author author author author author author author author |
| dc.subject.none.fl_str_mv |
Durazno Prunus persica Secado Osmótico Secado por Aire Caliente Compuestos Bioactivos Peaches Osmotic Drying Hot Air Drying Bioactive Compounds Snacks Sensory Perception Nutraceutics Dehydration Percepción Sensorial Nutracéuticos Deshidratado |
| topic |
Durazno Prunus persica Secado Osmótico Secado por Aire Caliente Compuestos Bioactivos Peaches Osmotic Drying Hot Air Drying Bioactive Compounds Snacks Sensory Perception Nutraceutics Dehydration Percepción Sensorial Nutracéuticos Deshidratado |
| dc.description.none.fl_txt_mv |
Poster Prunus persica is a stone fruit source of multiple nutraceutical compounds. Fresh fruit has a short life; thus, many processing procedures have been used to increase its consumption in alternative forms. One strategy is the use of osmotic dehydration (OD) previous to conventional heat drying (D) since OD prevents browning, sugar caramelizing and degradation of bioactive compounds. Previously, we analyzed the effect on nutraceutical proprieties of an OD pre-treatment with glucose or sucrose solutions applied to peach slices. Here, we studied the stability along storage time of these slices kept under 50 % relative humidity (RH) atmosphere during 55 days. For this purpose, Flordaking peach fruits were harvested at commercial maturity. Fruits were washed, cut in slices, and immersed in CaCl2 and ascorbic acid solutions, to prevent browning. Slices were incubated at 40°C in a solution of sucrose or glucose (47° Brix) during 3 h under stirring. Next, slices were dried at 58°C during 4 h until 9.3-6.8 % relative water content and named as Suc+D or Glc+D, respectively. Slices were kept in a close jar where a supersaturated solution of sodium bromide was also placed inside to achieve a 55 % RH atmosphere. The vessel was maintained in a closed chamber in the dark at 25˚ C for 55 days. Samples were taken immediately after processing (0) and after 15, 33, 41 and 55 days. Surface color, fresh and dried weights were computed in each slice. To evaluate nutritional quality and bioactive compounds the following parameters were evaluated: total phenolic compounds (TPC), flavonoids, carotenoids, ascorbic acid, total soluble protein, glucose, sucrose and sorbitol contents and antioxidant activity by DPPH and ABTS methods, and expressed in a fresh or dry weight basis. A trained panel evaluated sensory texture of slices and texture was measured with texturometer. After 15 days of storage, water content of Suc+D and Glc+D slices raised until 25 % and kept constant during the period of analysis. While in Glc+D samples a decrease in carotenoids, total soluble proteins and antioxidant activity was found with the days of storage, no statistical differences were found in most of the parameters measured along 55 days. Similarly, in the case of Suc+D samples, the content of TPC, flavonoids, ascorbic acid, glucose, sucrose, sorbitol as well as the antioxidant activity remained unchanged during the period of conservation. Conversely, carotenoids and proteins decreased over time. Color analysis performed using a colorimeter revealed that during storage the color of slices slightly got reddish and less yellow than slices collected at day 0 when using sucrose or glucose for OD. Sensory descriptors and texture were similar in slices dehydrated with sucrose or glucose. In both cases, after 15 days firmness, oral breakdown and firmness decreased while texture, cohesiveness and crunchy perception increased. Collectively, our results show that an OD pretreatment with sucrose or glucose previous to conventional drying is effective to preserve the nutraceutical and nutritional components of the dehydrated peach slices during at least 55 days after processing, making a suitable product for consumption. EEA San Pedro, INTA Fil: Salvañal, Lara. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos; Argentina Fil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina Fil: Fracesconi, Rafaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos; Argentina Fil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina Fil: Pieroni, Victoria. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA). Departamento de Evaluación Sensorial de Alimentos; Argentina Fil: Pieroni, Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Gugole Ottaviano, María Fernanda. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA). Departamento de Evaluación Sensorial de Alimentos; Argentina Fil: Sosa, Miriam. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA); Argentina Fil: Sosa, Miriam. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Andres, Silvina C. Comisión Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET-CICPBA-Fac.Cs.Exactas.UNLP; Argentina Fil: Andres, Silvina C. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA). CONICET-CICPBA- Fac. Cs. Exactas UNLP, La Plata; Argentina Fil: Garitta, Lorena. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA); Argentina Fil: Garitta, Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Lara, María Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos; Argentina Fil: Corbino, Graciela Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina |
| description |
Poster |
| publishDate |
2023 |
| dc.date.none.fl_str_mv |
2023-11-06T13:02:24Z 2023-11-06T13:02:24Z 2023-10 |
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info:eu-repo/semantics/conferenceObject info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_5794 info:ar-repo/semantics/documentoDeConferencia |
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conferenceObject |
| status_str |
publishedVersion |
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http://hdl.handle.net/20.500.12123/15841 |
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| dc.language.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
info:eu-repograntAgreement/INTA/2023-PE-L04-I119, Abordaje de la calidad y procesos de agregado de valor de productos en sistemas agrobioindustriales sostenibles |
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info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) |
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application/pdf |
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Asociación Argentina de Tecnólogos Alimentarios (AATA) |
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Asociación Argentina de Tecnólogos Alimentarios (AATA) |
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CyTAL 2023. XVIII Congreso Argentino de Ciencia y Tecnología de los Alimentos. Innovación, sustentabilidad y productividad en la transformación del sistema alimentario. Asociación Argentina de Tecnólogos Alimentarios. Buenos Aires, 4 al de 6 de octubre de 2023. reponame:INTA Digital (INTA) instname:Instituto Nacional de Tecnología Agropecuaria |
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