Zobrazeno 1 - 10
of 69
pro vyhledávání: '"Alberto Tecante"'
Autor:
Manuel E. Martínez, José René Rangel-Méndez, Miquel Gimeno, Alberto Tecante, Gretchen T. Lapidus, Keiko Shirai
Publikováno v:
Polymers, Vol 14, Iss 23, p 5196 (2022)
Currently, the requirements for adsorbent materials are based on their environmentally friendly production and biodegradability. However, they are also related to the design of materials to sustain many cycles in pursuit of low cost and profitable de
Externí odkaz:
https://doaj.org/article/4f10bbbb4f5848b5a8a9c67b7754ae30
Autor:
M.C. Ortiz-Tafoya, Alberto Tecante
Publikováno v:
Data in Brief, Vol 19, Iss , Pp 642-650 (2018)
Surfactant-polymer mixtures are common in food, cosmetic and pharmaceutical products. These components can interact with each other. The interactions depend on the type of polymer and surfactant, the purity of the ingredients, the ionic content and t
Externí odkaz:
https://doaj.org/article/d8dd8109cfb4493f9bec395f2bc03537
Autor:
Laura N. Sandoval, Monserrat López, Elizabeth Montes-Díaz, Andres Espadín, Alberto Tecante, Miquel Gimeno, Keiko Shirai
Publikováno v:
Molecules, Vol 21, Iss 4, p 469 (2016)
A chitosan from biologically obtained chitin was successfully grafted with d,l-lactic acid (LA) in aqueous media using p-toluenesulfonic acid as catalyst to obtain a non-toxic, biodegradable packaging material that was characterized using scanning el
Externí odkaz:
https://doaj.org/article/00100367e8ba4ed4b6ee59c26b3ab4e1
Autor:
Julio César Gómora-Hernández, Alberto Tecante, María del Carmen Carreño-de-León, Nicolás Flores-Álamo, Sagnite Ventura-Cruz
Publikováno v:
Cellulose. 30:2067-2084
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::719e9a226d206803520b117cfac90296
https://doi.org/10.1007/s10570-022-05022-6
https://doi.org/10.1007/s10570-022-05022-6
Publikováno v:
Biomass Conversion and Biorefinery. 13:5691-5699
Supercritical carbon dioxide (SCCO2) was employed as pretreatment of blue agave bagasse (BAB) to enhance enzymatic hydrolysis (EH) to simple sugars in preparation for bioethanol fermentation. Processing time (10–120 min), temperature (24–120 °C)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9135ab86f1107c62fae9ff7d6a02b3b2
https://doi.org/10.1007/s13399-021-01557-z
https://doi.org/10.1007/s13399-021-01557-z
Autor:
Lorena Rivera-Hernández, Norberto Chavarría-Hernández, Alberto Tecante, Mayra Alejandra López-Ortega, Ma del Rocío López Cuellar, Adriana-Inés Rodríguez-Hernández
Publikováno v:
Food Hydrocolloids. 137:108353
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25e2a6f2696d6c940ebc55d8f4a4e4ea
https://doi.org/10.1016/j.foodhyd.2022.108353
https://doi.org/10.1016/j.foodhyd.2022.108353
Autor:
Javier Illescas, Ernesto Rivera, Claudia Muro, Jaquelinne Mota, Alberto Tecante, Omar A. Hernández
Publikováno v:
ChemistrySelect. 5:11446-11452
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbd82007706d61383eeabe15206cc16a
https://doi.org/10.1002/slct.202002181
https://doi.org/10.1002/slct.202002181
Publikováno v:
Particulate Science and Technology. 39:757-764
An empirical equation was obtained to estimate the concentration distribution in a horizontal helical double-ribbon mixer for cohesive food powders for different load ratios, f, and rotational spee...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3ae4fcc09af135daa61fd2a5e8a60e9
https://doi.org/10.1080/02726351.2020.1815255
https://doi.org/10.1080/02726351.2020.1815255
Autor:
Alberto Tecante
Publikováno v:
Textural Characteristics of World Foods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80c14e8de60b4d5dc0097da05b6a1707
https://doi.org/10.1002/9781119430902.ch5
https://doi.org/10.1002/9781119430902.ch5