Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Carlos Eduardo Orrego Álzate"'
Publikováno v:
In Preservatives for the Beverage Industry 2019:339-373
Autor:
Shahab-Aldin Akbarian, Duried Alwazeer, Carlos Eduardo Orrego Álzate, Carlos Ariel Cardona Álzate, Ahmad Salihin Baba, Parvaiz Ahmad Bhat, P.K. Binsi, Rémy Cachon, Renata Cristina de Almeida B. Campos, Oyais Ahmad Chat, Aijaz Ahmad Dar, Amit Baran Das, Chandan Das, Ceren Daşkaya-Dikmen, Marina F. de-Escalada-Pla, Aurélia Dornelas de Oliveira Martins, C. Escott, Silvia K. Flores, Adriana P. Castellanos-Fuentes, Ashley Sthefanía Caballero Galván, Carolina E. Genevois, C. González, V.V. Goud, Motahar Heidari-Beni, Aslı Can Karaça, Kadriye Nur Kasapoğlu, Roya Kelishadi, Santram Lodhi, C. López, Lara Manzocco, Maurilio Lopes Martins, Eliane Maurício Furtado Martins, Shimeny Ramos Montanary, A. Morata, Premalatha Muniandy, Nighat Nazir, Beraat Özçelik, Manohar L. Panse, Shital D. Phalke, Bruno Andrade Pires, Stella Plazzotta, Nahid Rafie, Virendra K. Rathod, Mariana Ortiz Sánchez, Amal Bakr Shori, W. Tesfaye, Prerana D. Tomke, Gautam P. Vadnere, Merve Yavuz-Düzgün, A.A. Zynudheen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::399707e0a2d55b359ff34012e5007f0e
https://doi.org/10.1016/b978-0-12-816687-1.09989-6
https://doi.org/10.1016/b978-0-12-816687-1.09989-6
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:
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