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Mostrando ítems 131-140 de 267
Artículo
From Egg Yolk/κ-Carrageenan dispersions to gel systems: linear viscoelasticity and texture analysis
(Elsevier, 2011)
The effect of pH (3.5 e 6) and polysaccharide concentration (0 e 0.5 wt%) on the linear viscoelastic behaviour of egg yolk/ k -Carrageenan (EY/ k C) mixtures in aqueous solution was studied by using Small Amplitude ...
Artículo
Biological sulphate removal in acid mine drainage using anaerobic fixed bed reactors with cheese whey as a carbon source
(Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) and Universidad Nacional del Sur (UNS), 2010)
The effect of the hydraulic retention time and the sulphate-total COD ratio on the performance of an anaerobic biological process applied to acid mine drainage water (AMD) was evaluated using cheese whey as a carbon source. ...
Artículo
Divergent Strategy in Marine Tetracyclic Meroterpenoids Synthesis
(MDPI, 2021-05)
The divergent total synthesis strategy can be successfully applied to the preparation of families of natural products using a common late-stage pluripotent intermediate. This approach is a powerful tool in organic synthesis ...
Artículo
Efecto de la temperatura sobre películas de un aislado proteico del suero bovino (WPI) absorbidas sobre la interfase aceite-agua
(CSIC, 2002)
En este trabajo se ha estudiado la agregación interfacial inducida por el calor en un aislado proteico del suero bovino (WPI), previamente adsorbido sobre la interfase aceite-agua. Se ha seguido la evolución, durante ...
Artículo
The reprocessing of hydrometallurgical sulphidic tailings by bioleaching: the extraction of metals and the use of biogenic liquors
(Elsevier, 2022-01)
Mineralurgical and metallurgical processes generate a large amount of harmful residues. These wastes usually contain a considerable fraction of sulphides and a low percentage of target metals. Due to their characteristics, the ...
Artículo
Efecto del pH y del procesado térmico sobre las propiedades viscoelásticas lineales de la yema de huevo acidulada con ácido clorhídrico
(Instituto Químico de Sarriá: Asociación de Químicos e Ingenieros, 2020-03)
La yema de huevo, natural o modificada en ovoproductos, es un ingrediente ampliamente usado en la industria alimentaria debido su alto valor nutricional y a las excelentes propiedades funcionales que confiere a diferentes ...
Artículo
Preliminary study of the effect of ultrasound on physicochemical properties of red wine
(Taylor & Francis, 2016)
Ultrasound is regarded as a potential alternative method for improving the quality of some wines. This study was initiated with the objective of evaluating the effects of ultrasound on some important physicochemical ...
Artículo
La enseñanza de biomateriales en el Grado de Ingeniería de los materiales
(Universidad de Sevilla, 2018)
Se realizó un ciclo de mejora en la asignatura obligatoria Biomateriales que se imparte en los siguientes grados: Doble Grado en Química e Ingeniería de Materiales, Doble Grado en Física e Ingeniería de Materiales y ...
Artículo
Relationship between HLB Number and Predominant Destabilization Process in Microfluidized Nanoemulsions Formulated with Lemon Essential Oil
(MDPI, 2023-04)
Lemon essential oil (LEO) is associated with a multitude of health benefits due to its anticancer, antioxidant, antiviral, anti-inflammatory and bactericidal properties. Its drawback is that it is very sensitive to oxidation ...