Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Alan Zamalloa-Puma"'
Autor:
David Choque-Quispe, Carlos A. Ligarda-Samanez, Yudith Choque-Quispe, Aydeé M. Solano-Reynoso, Betsy S. Ramos-Pacheco, Miluska M. Zamalloa-Puma, Genaro Julio Álvarez-López, Alan Zamalloa-Puma, Katya Choque-Quispe, Humberto Alzamora-Flores
Publikováno v:
Results in Engineering, Vol 18, Iss , Pp 101164- (2023)
In reducing heavy metals from water for direct or indirect consumption, various synthetic materials have been used; there is a tendency to use natural, biodegradable, and environmentally friendly materials. The aim was to elaborate copolymers with na
Externí odkaz:
https://doaj.org/article/e3e787c5d45b4ac7b45010d675d6bd4a
Effect of the Addition of Corn Husk Cellulose Nanocrystals in the Development of a Novel Edible Film
Autor:
David Choque-Quispe, Yudith Choque-Quispe, Carlos A. Ligarda-Samanez, Diego E. Peralta-Guevara, Aydeé M. Solano-Reynoso, Betsy S. Ramos-Pacheco, Fredy Taipe-Pardo, Edgar L. Martínez-Huamán, John Peter Aguirre Landa, Henrry W. Agreda Cerna, Julio C. Loayza-Céspedes, Miluska M. Zamalloa-Puma, Genaro Julio Álvarez-López, Alan Zamalloa-Puma, Elibet Moscoso-Moscoso, Yadyra Quispe-Quispe
Publikováno v:
Nanomaterials, Vol 12, Iss 19, p 3421 (2022)
The cellulose from agroindustrial waste can be treated and converted into nanocrystals or nanofibers. It could be used to produce biodegradable and edible films, contributing to the circular economy and being environmentally friendly. This research a
Externí odkaz:
https://doaj.org/article/bd1d03ce89314876b61cb350088827e6
Autor:
David Choque-Quispe, Antonieta Mojo-Quisani, Carlos A. Ligarda-Samanez, Miriam Calla-Florez, Betsy S. Ramos-Pacheco, Lourdes Magaly Zamalloa-Puma, Diego E. Peralta-Guevara, Aydeé M. Solano-Reynoso, Yudith Choque-Quispe, Alan Zamalloa-Puma, Ybar G. Palomino-Malpartida, Leidy D. Medina-Quiquin, Aydeé Kari-Ferro
Publikováno v:
Foods, Vol 11, Iss 11, p 1640 (2022)
The search for new natural sources of hydrocolloids with stabilizing, thickening, and good binding capacity, from raw materials that are environmentally friendly and that contribute to the circular economy is a challenge for the food industry. The ai
Externí odkaz:
https://doaj.org/article/1dcc4f49aa5a4966b0506ae8f1659f76
Autor:
David Choque-Quispe, Betsy S. Ramos-Pacheco, Yudith Choque-Quispe, Rolando F. Aguilar-Salazar, Antonieta Mojo-Quisani, Miriam Calla-Florez, Aydeé M. Solano-Reynoso, Miluska M. Zamalloa-Puma, Ybar G. Palomino-Malpartida, Tarcila Alcarraz-Alfaro, Alan Zamalloa-Puma
Publikováno v:
Foods, Vol 11, Iss 6, p 828 (2022)
Adsorption isotherms provide insight into the thermodynamic properties governed by food storage conditions. Adsorption isotherms of purple corn of the Canteño variety were evaluated at 18, 25, and 30 °C, for the equilibrium relative humidity (ERH)
Externí odkaz:
https://doaj.org/article/8ffa954f2a3341bab749a02278a3e500