M
María A. Castro
Researcher at Facultad de Ciencias Exactas y Naturales
Publications - 45
Citations - 1268
María A. Castro is an academic researcher from Facultad de Ciencias Exactas y Naturales. The author has contributed to research in topics: Osmotic dehydration & Cytochrome c. The author has an hindex of 18, co-authored 45 publications receiving 1076 citations. Previous affiliations of María A. Castro include University of the Republic & University of Buenos Aires.
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Journal ArticleDOI
Multifunctional Cytochrome c: Learning New Tricks from an Old Dog.
Damián Alvarez-Paggi,Luciana Hannibal,Luciana Hannibal,María A. Castro,Santiago Oviedo-Rouco,Verónica Demicheli,Verónica Tórtora,Florencia Tomasina,Rafael Radi,Daniel H. Murgida +9 more
TL;DR: Current knowledge and recent advances in understanding the different structural, dynamic, and thermodynamic factors that regulate the primary electron transfer function, as well as alternative functions and conformations of cyt c are summarized.
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Structural changes in apple tissue during glucose and sucrose osmotic dehydration: shrinkage, porosity, density and microscopic features
TL;DR: In this article, micro-and macro-structural changes in apple slices during osmotic dehydration were studied, where samples were immersed into 25.0% (w/w) glucose or 34.6% sucrose aqueous solutions at 30 °C until water and solid contents were almost constant (≅350 min).
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Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango
TL;DR: In this paper, the effect of previous blanching and/or osmotic dehydration (at atmospheric pressure or in vacuum) with glucose syrups on the kinetics of water transport during the first falling rate period of air drying of mango at 60°C was investigated.
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Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior
TL;DR: In this paper, the authors examined the effect of UV-C irradiation at different doses on the surface color of fresh-cut apple discs stored in refrigeration for 7 days and explored the use of some pretreatments (hot water blanching, dipping into a solution containing ascorbic acid and calcium chloride) to minimize browning of irradiated apple slices.
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Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility
TL;DR: In this paper, the authors compared osmotic dehydration of apple tissue to water activity (a w ) 0.97 or 0.94 with maltose or maltose syrup solutions and compared with previous results using glucose or trehalose as humectants.