M
María Micaela Ureta
Researcher at National Scientific and Technical Research Council
Publications - 20
Citations - 285
María Micaela Ureta is an academic researcher from National Scientific and Technical Research Council. The author has contributed to research in topics: Forced convection & Chemistry. The author has an hindex of 7, co-authored 19 publications receiving 150 citations. Previous affiliations of María Micaela Ureta include National University of La Plata.
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Journal ArticleDOI
Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis.
Gonçalo N. Martins,María Micaela Ureta,E. Elizabeth Tymczyszyn,Paula C. Castilho,Andrea Gómez-Zavaglia +4 more
TL;DR: This review details the general outlines for the production of FOS and GOS, both by enzymatic synthesis using disaccharides or other substrates, and by hydrolysis of polysaccharides.
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Quality Attributes of Muffins: Effect of Baking Operative Conditions
María Micaela Ureta,Daniela Flavia Olivera,Daniela Flavia Olivera,Viviana Olga Salvadori,Viviana Olga Salvadori +4 more
TL;DR: In this article, the influence of baking conditions on muffin quality was studied. But the results showed that intermediate oven temperatures led to a more porous, aerated, and soft crumb, with intermediate textural properties.
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Recent advances in β-galactosidase and fructosyltransferase immobilization technology.
María Micaela Ureta,Gonçalo N. Martins,Onofre Figueira,Pedro Filipe Pires,Paula C. Castilho,Andrea Gómez-Zavaglia +5 more
TL;DR: The aim of this review is to go through the principal immobilization strategies addressed to achieve optimal industrial processes with special care on those reported for two types of enzymes: β-galactosidases and fructosyltransferases.
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Nutritional and technological properties of a quinoa (Chenopodium quinoa Willd.) spray-dried powdered extract.
TL;DR: The results support the use of spray-drying as a suitable method to obtain powdered extracts of quinoa without affecting the nutritional value, thus supporting their use as functional ingredients in the formulation of ready-to-eat foods.
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Water transport during bread baking: Impact of the baking temperature and the baking time.
María Micaela Ureta,Yves Diascorn,Mireille Cambert,Denis Flick,Viviana Olga Salvadori,Tiphaine Lucas +5 more
TL;DR: A better optimization of heat transfer between the surface (for coloration purposes) and the core (for inflation purposes) could help in this way, together with shorter baking duration and hence higher yield.