Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Carlos Eduardo, Orrego Alzate"'
Publikováno v:
Revista Científica, Vol 2, Iss 25, Pp 252-264 (2016)
Biopolymers are biodegradable commonly, fragile, hydrophilic and have low thermal resistance, which has limited its commercial application. In contrast, synthetic polymers or derived from non-renewable resources generally lower cost and limited or mi
Externí odkaz:
https://doaj.org/article/da618b139f2e4911953d2927c21f6b45
Autor:
Jhonny Alejandro Poveda-Giraldo, Natalia Salgado-Aristizabal, Sara Piedrahita-Rodriguez, Mariana Ortiz-Sanchez, Eva Dolores Ledezma Rentería, Carlos Eduardo Orrego Alzate, Carlos Ariel Cardona Alzate
Publikováno v:
Waste and Biomass Valorization.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3dc6469dbc7364998ee1de072887709
https://doi.org/10.1007/s12649-022-02002-6
https://doi.org/10.1007/s12649-022-02002-6
Autor:
Adela Ceballos Peñaloza, Gloria Inés Giraldo Gómez, Carlos Eduardo Orrego Alzate, Javier Telis-Romero
Publikováno v:
Revista Facultad Nacional de Agronomía Medellín, Vol 66, Iss 2, Pp 7107-7116 (2013)
The soursop (Annona muricata L.) is a perishabletropical fruit with high nutritional value. The aim of this workwas to evaluate the sorption thermodynamics of soursop powderswith maltodextrin (MD), obtained by different drying technologies,thus allow
Externí odkaz:
https://doaj.org/article/a4f807632f774ce4a2cf1d3539a8532c
Publikováno v:
In Preservatives for the Beverage Industry 2019:339-373
Autor:
Carlos Ariel Cardona Alzate, Mariana Ortiz Sanchez, Carlos Eduardo Orrego Alzate, Ashley Sthefanía Caballero Galván
Beverages are one medium for the hydration and nutrients addition to organism. Additionally, the presence of polyphenolic compounds provides beverage a variety of sensorial properties, flavors, colors, and health benefits; where the composition of ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a9cc8773d0c7a50b381f6145f9fa824
https://doi.org/10.1016/b978-0-12-816687-1.00010-2
https://doi.org/10.1016/b978-0-12-816687-1.00010-2
Autor:
C. Anandharamakrishnan, T.R. Ayora-Talavera, Emmanuel Bajyana Songa, Uttam C. Banerjee, Rama Bhadekar, Jinal Bhola, Carlos Ariel Cardona Alzate, Ömer Utku Çopur, Erika Tayse da Cruz Almeida, Jossana Pereira de Sousa Guedes, Evandro Leite de Souza, V. Devi Rajeswari, Bhavya Kavitha Dwarapureddi, E. Gastélum-Martínez, Gargi Ghoshal, Kristen Griffin, Bige İncedayi, Aprajeeta Jha, V.N. Kalpana, Manoj Kumar Karnena, Prabhjot Kaur, Navneet Kaur, Hanna Khouryieh, Mara Krempel, A. López-Malo, A.C. Lorenzo-Leal, François Lyumugabe, E. Mani-López, J.A. Moses, Carlos Eduardo Orrego Alzate, Sebastián Ospina-Corral, Azime Özkan-Karabacak, N.A. Pacheco-López, Pinki Pal, E. Palou, Jay Prakash Pandey, Pushap Raj, M.O. Ramírez-Sucre, M.A. Ríos-Corripio, I.M. Rodríguez-Buenfil, M.A. Sánchez-Contreras, Gautam Sen, Filipa V.M. Silva, Amanpreet Singh, Narinder Singh, Sanelle van Wyk, Saritha Vara
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ea7a85f93345be05097ed1ccdc348c7
https://doi.org/10.1016/b978-0-12-816685-7.09989-4
https://doi.org/10.1016/b978-0-12-816685-7.09989-4
Autor:
Jimmy Anderson Martínez Ruano, Carlos Andrés Taimbu de la Cruz, Carlos Eduardo Orrego Alzate, Carlos Ariel Cardona Alzate
Publikováno v:
Polymers and Polymeric Composites: A Reference Series ISBN: 9783319765730
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1d9df8e1baebeca84333be87941e9e3
https://doi.org/10.1007/978-3-319-76573-0_58-1
https://doi.org/10.1007/978-3-319-76573-0_58-1
Autor:
Renato Alexandre Ferreira Cabral, Carlos Eduardo Orrego-Alzate, Ana Lúcia Gabas, Javier Telis-Romero
Publikováno v:
Food Science and Technology, Vol 27, Iss 3, Pp 589-595 (2007)
Rheological and thermophysical properties were determined for blackberry juice, which was produced from blackberry fruit at 9.1 ± 0.5 °Brix and density of 1.0334 ± 0.0043 g cm-3. The concentration process was performed using a roto evaporator, und
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::d89b4779d8edb0629aa08c80c6ee5b99
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300025
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300025
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Grifola frondosa (maitake) is an edible and medicinal mushroom. Considering its increasing popularity, there are limited references for its cultivation. Previous studies demonstrated that carpophore formation is correlated directly with mycelial biom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e4a7fc3ff2067d60ecea04abf17071b
Wiley Online Library
Wiley Online Library