INVESTIGADORES
ZARITZKY Noemi Elisabet
capítulos de libros
GABRIEL LORENZO ; NATALIA RANALLI, ; SILVINA ANDRES; NOEMI ZARITZKY; ALICIA CALIFANO
Textural characteristics and viscoelastic behavior of traditional Argentinian foods - Ch 7.
Textural Characteristics of World Foods
Lugar: Chichester, West Sussex, PO19 8SQ, UK; Año: 2020; p. 89 - 106
PEREZ CALDERON JOHN.; SANTOS M.V,; ZARITZKY N. E.
Aplicación del biopolímero quitosano para la coagulación/floculación de efluentes emulsionados de petróleo. Capitulo 12
Transformar diálogos de saberes en diálogos de haceres. Ciencia, comunidad y políticas públicas.Eds . Horacio Bozzano y Tomás Canevari.
Lugar: La Plata; Año: 2020; p. 256 - 281
ALZATE MARIN JC; CARAVELLI A.H.; ZARITZKY NOEMI.
Performance of anoxic -oxic sequencing batch reactor for nitrification and aerobic denitrification
Bioengineering
Año: 2019; p. 1 - 22
DIMA JIMENA; ZARITZKY NOEMI. E.
Quitosano obtenido de desechos de la industria pesquera y su aplicación como adsorbente de metales pesados. Capitulo 5
Los residuos que generamos. Su manejo sustentable, un gran desafío.
Lugar: Buenos Aires; Año: 2019; p. 61 - 83
DIANA PALATNIK; NOELIA RINALDONI,; DIEGO CORRALES, ; MARÍA L. ROLON, ; HAYDÉE MONTERO, GERMÁN ARANIBAR, MARÍA L. CASTELLS, NOEMI ZARITZKY ; NOEMI ZARITZKY; MERCEDES E. CAMPDERRÓS
Development of functional cheeses with fructooligosaccharides.
Current Issues and Challenges in the Dairy Industry
Lugar: Londres; Año: 2019; p. 1 - 19
CHAVES ALICIA; ZARITZKY NOEMI.
Cooling and Freezing of Fruits and fruit products
Fruit Preservation: Novel and Conventional Technologies
Lugar: New York; Año: 2018; p. 127 - 180
GABRIEL LORENZO,; ZARITZKY NOEMI.; CALIFANO A.
Food Gel Emulsions: Structural.Characteristics and Viscoelastic Behavior. Chapter 18.
Polymers for Food Applications
Año: 2018; p. 481 - 507
DIMA JIMENA AND ZARITZKY NOEMI
Performance of Chitosan Micro/Nanoparticles to Remove Hexavalent Chromium from Residual Water.Chapter 10
Advanced Nanomaterials for Water Engineering, Treatment, and Hydraulics
Año: 2017; p. 262 - 288
MARIA ALEJANDRA GARCIA ; ZARITZKY N. E.
Transport phenomena in films and coatings including their mathematical modeling . Chapter 2
Edible Films and Coatings: Fundamentals and Applications
Año: 2016; p. 25 - 52
GABRIEL LORENZO, NOELIA MORI CORTÉS,NOEMÍ ZARITZKY AND ALICIA CALIFANO
Studying the Role of Xanthan Gum upon the Rheology and Stability of Oil/Water Emulsions
XANTHAN GUM APPLICATIONS AND RESEARCH STUDIES.
Lugar: New York, USA; Año: 2016; p. 97 - 130
JIMENA BERNADETTE DIMA, SEQUEIROS CYNTHIA AND NOEMÍ ELISABET ZARITZKY.
Chitosan from Marine Crustaceans: Production, Characterization and Applications Chapter 3
Marine Polysaccharides
Año: 2016; p. 39 - 56
SANTOS M. V., VAMPA V., CALIFANO A., AND ZARITZKY N.
Effect of water content on thermo-physical properties and freezing times of foods
Water Stress in Biological, Chemical Pharmaceutical and Food Systems
Lugar: New York; Año: 2015; p. 383 - 392
GABRIEL LORENZO ; JULIÁN LÓPEZ TENORIO; MARGARITA MORALES MORENO; VIRGINIA LARROSA; EDUARDO SANDOVAL; NOEMÍ ZARITZKY; ALICIA CALIFANO
Cheese breads with sour cassava starch:quality and staling analyses of a gluten free alternative product.( Chapter 12 )
Gluten free Diets Food sources, Role in Coeliac disease and Health benfits
Año: 2015; p. 197 - 222
LARROSA V. J. , LORENZO G., ZARITZKY N. E. AND CALIFANO A. N.
Response surface methodology to assay the effect of the addition of proteins and hydrocolloids on the water mobility of gluten free pasta formulations.
Water Stress in Biological, Chemical Pharmaceutical and Food Systems.
Lugar: New York; Año: 2015; p. 367 - 374
M.V. SANTOS, ; M. SANSINENA,; J. CHIRIFE; ZARITZKY NOEMI
Mathematical prediction of cooling rates during cryopreservation of reproductive cells in liquid nitrogen. Chapter 3
Liquid Nitrogen: Characteristics, Uses and Safety Concerns .Chemistry Research and Applications
Lugar: New York; Año: 2015; p. 39 - 92
ZARITZKY NOEMI
The role of water in the cryopreservation of seeds
Water Stress in Biological, Chemical Pharmaceutical and Food Systems
Lugar: New York; Año: 2015; p. 231 - 244
OLIVIA LOPEZ, ; MARIA ALEJANDRA GARCIA ,; NOEMI ZARITZKY
FILMS BASED ON STARCHES
Functional Polymers in Food Science: From Technology to Biology Volume 1 . Food Packaging
Año: 2015; p. 147 - 197
OLIVIA LOPEZ ; MARIA ALEJANDRA GARCIA; NOEMI ZARITZKY
FILMS BASED ON STARCHES Chapter 6
Functional Polymers in Food Science: From Technology to Biology Volume 1 . Food Packaging
Año: 2014; p. 147 - 209
RODRIGUEZ FURLAN LAURA; LECOT JAVIER; PEREZ PADILLA ANTONIO; CAMPDERROS MERCEDES; ZARITZKY NOEMI
Calorimetric Study of Inulin as Cryo- and Lyoprotector of Bovine Plasma Proteins
Applications of Calorimetry in a Wide Context. Differential Scanning Calorimetry, Isothermal Titration Calorimetry and Microcalorimetry
Año: 2013; p. 197 - 218
LOPEZ OLIVIA; PINOTTI,A.; MARTINO M; GARCIA M A; ZARITZKY NOEMI.
Películas comestibles de carbohidratos. Capítulo 5
Películas y recubrimientos comestibles. Propiedades y aplicaciones en alimentos
Lugar: Mexico; Año: 2013; p. 125 - 168
N.GRAIVER, A. PINOTTI, A. CALIFANO Y N. ZARITZKY
Pretreatments for Meats II (Curing , Smoking) Chapter 7
Operations in Food Refrigeration- Contemporary Food Engineering Series. Ed. R.H. Mascheroni.
Año: 2012; p. 135 - 172
ZARITZKY NOEMI.
Biopolymers used as cryoprotectants in food freezing . Chapter 9
Biopolymer Engineering in Food Processing . Ed.Telis Vania R., CRC Press.Taylor and Francis Group
Año: 2012; p. 327 - 384
ZARITZKY NOEMI.
Physical-Chemical Principles in Freezing. Chapter 1
Handbook of Frozen Food Processing and Packaging Second Edition Dr. Da-Wen Sun (editor), CRC- Taylor and Francis Group., USA
Año: 2012; p. 3 - 38
FERRO OROZCO MICAELA ; CONTRERAS EDGARDO; ZARITZKY NOEMI
Reducción de cromo hexavalente mediante tratamiento biológico utilizando un residuo de la industria láctea
Residuos urbanos e industriales fuente de problemas o de oportunidades.
Año: 2012; p. 27 - 50
ZARITZKY NOEMI
Edible coatings to improve food quality and safety
Food Engineering Interfaces
Lugar: New York USA; Año: 2011; p. 109 - 134
CONTRERAS E.M., FERRO OROZCO A.M., ZARITZKY N.E.
Factors affecting the biological removal of hexavalent chromium using activated sludges Chapter 8 . .
Management of Hazardous Residues Containing Cr(VI)
Lugar: New York; Año: 2011; p. 109 - 134
LORENZO, G.; ZARITZKY, N. , CALIFANO
Biopolymers in food emulsions - a viscoelastic approach
Viscoelasticity: Theories, Types and Models. Editors: Jennifer N. Perkins y Tyler M. Lach.
Lugar: New York; Año: 2011; p. 35 - 58
LARROSA V., LORENZO G., ZARITZKY N. Y CALIFANO A. N.
Linear viscoelasticity of non-fermented dough Effect of gluten absence,
Viscoelasticity: Theories, Types and Models.Editores: Jennifer N. Perkins y Tyler M. Lach.
Lugar: New York; Año: 2011; p. 93 - 113
ZARITZKY NOEMI.
Chemical and physical deterioration of frozen foods. Chapter 20.
Chemical Deterioration and Physical Instability of Food and Beverages .Editors: Leif Skibsted, Jens Risbo and Mogens Andersen,
Lugar: Copenhague; Año: 2010; p. 561 - 607
OLIVIA LÓPEZ,; MARÍA A GARCÍA; NOEMÍ E ZARITZKY
Novel sources of edible films and coatings
Stewart Post Harvest Review
Lugar: London ; Año: 2010; p. 3 - 8
CAMPAÑONE L; GARCIA M. A. ; ZARITZKY NOEMI
Modeling of Heat and Mass Transfer During Deep Frying Process. Chapter 12
Mathematical Modeling of Food Processing (Contemporary Food Engineering)
Lugar: New York- London; Año: 2010; p. 316 - 338
GARCIA M. A. ; PINOTTI A. ; MARTINO M. ; ZARITZKY N
Characterization of Starch and Composite Edible films and Coatings
Edible films and Coatings for food Applications
Lugar: New York- London; Año: 2009; p. 169 - 209
NOEMI ZARITZKY
Frozen storage. Chapter 11
“Frozen Food Science and Technology”edited by Dr. Judith Evans.
Lugar: Oxford, England ; Año: 2008; p. 224 - 247
F. COLL CÁRDENAS,; L. GIANNUZZI,; N.E. ZARITZKY
Predictive Equations to Assess the Effect of Lactic Acid and Temperature on Bacterial Growth in a Model Meat System. Chapter 24
Food Engineering: Integrated Approaches
Lugar: New York, USA; Año: 2008; p. 345 - 359
M. GARCÍA, V. BIFANI, C. CAMPOS, M.N. MARTINO, P. SOBRAL,S. FLORES, C. FERRERO, N. BERTOLA, N.E. ZARITZKY, L. GERSCHENSON,C. RAMÍREZ, A. SILVA, M. IHL, AND F. MENEGALLI.
Edible Coating as an Oil Barrier or Active System. Chapter 12.
Food Engineering: Integrated Approaches
Lugar: USA; Año: 2008; p. 225 - 242
GARCIA, M.A., ROJAS A.M., LAURINDO, J.B., ROMERO-BASTIDA C.A., GROSSMANN, M.V.E., MARTINO, M. , FLORES S.B, ZAMUDIO-FLORES, P.B., MALI, S., ZARITZKY N., SOBRAL, P.J.A., FAMÁ L.B, BELLO-PÉREZ, L.A., GERSCHENSON, L., YAMASHITA, F., BELEIA, A.P
Innovations in Starch-Based Film Technology. Chapter 32
Food Engineering: Integrated Approaches.
Lugar: New York, USA; Año: 2008; p. 431 - 454
P. SOBRAL, J. DE D. ALVARADO, N.E. ZARITZKY, J.B. LAURINDO,C. GÓMEZ-GUILLÉN, M.C. AÑÓN, P. MONTERO, G. DENAVI,S. MOLINA ORTIZ, A. MAURI, A. PINOTTI, M. GARCÍA,M.N. MARTINO, AND R. CARVALHO.
“Films Based on Biopolymer from conventional and Non-Conventional Sources”. Chapter 11
Food Engineering: Integrated Approaches
Lugar: New York, USA; Año: 2008; p. 193 - 224
J.M. QUINTANA,; G. LORENZO,; N.E. ZARITZKY; A.N. CALIFANO
Hydrocolloids as o/w emulsion stabilizers: Effect of the structural features during storage.
Functional Properties of Food Components
Lugar: Kerala; Año: 2007; p. 1 - 22
NOEMI ZARITZKY
Chapter 1. Physical –Chemical Principles in Freezing.
Handbook of Frozen Food Processing and Packaging
Lugar: Boca Raton, London, New York; Año: 2006; p. 3 - 31
NOEMI ZARITZKY AND CRISTINA FERRERO
Glass transition and rheological behavior in frozen starch-sucrose-hydrocolloids systems
Water Properties of Food, Pharmaceutical and Biological Material
Año: 2006; p. 309 - 324