Zobrazeno 1 - 10
of 129
pro vyhledávání: '"Carmen Rosselló"'
Publikováno v:
Ultrasonics Sonochemistry, Vol 88, Iss , Pp 106087- (2022)
This research investigated the effects of ultrasound application (192 ± 6 W/L) on the microstructure of vegetables/fruits with different porosities, cell sizes and patterns (eggplants, beetroots, and apples), submitted to an immersion treatment in d
Externí odkaz:
https://doaj.org/article/5349e44a9ecf49a295d46b65eea957b9
Publikováno v:
Antioxidants, Vol 12, Iss 2, p 356 (2023)
High-power ultrasound in gas-phase (28.8 kW/m3 for 120 min at 17.5 ± 0.3 °C) has been evaluated as a pre-treatment to enhance the release of antioxidants and phenolic compounds from red bell pepper during digestion. The moisture content decreased (
Externí odkaz:
https://doaj.org/article/612eb6f0f3e24276b2ef8255c526ab21
Autor:
Luis Eduardo Guerra Rodríguez, Minerva Ventura Muñoz, Erenio González Suárez, Carmen Rosselló Matas, Gregorio Carbajal Arizaga
Publikováno v:
Iranian Journal of Chemistry & Chemical Engineering, Vol 37, Iss 4, Pp 153-161 (2018)
Aluminum hydroxide is a compound with diverse crystalline structures, some of which demonstrate the ability to remove chemicals from aqueous solutions. In this research, aluminum hydroxide with the Bayerite structure was synthesized and used to remov
Externí odkaz:
https://doaj.org/article/3623365add484dd4bc04fc620e3aa088
Publikováno v:
Foods, Vol 10, Iss 5, p 931 (2021)
Valorization of an artichoke by-product, rich in bioactive compounds, by ultrasound-assisted extraction, is proposed. The extraction yield curves of total phenolic content (TPC) and chlorogenic acid content (CAC) in 20% ethanol (v/v) with agitation (
Externí odkaz:
https://doaj.org/article/5f830e641f1c4018a0594106f497610b
Autor:
Maria Carme Garau, María Reyes González-Centeno, Joana Maria Luna, Antoni Negre, Carmen Rosselló, Antoni Femenia
Publikováno v:
OENO One, Vol 49, Iss 4, Pp 241-251 (2015)
Aim: To evaluate the potential of the main winery by-products – pressed pomaces, fermented pomaces and stems –, derived from minor grape varieties (Escursac, Gorgollassa and Sabater as red varieties, Giró ros and Quigat as white varieties) nativ
Externí odkaz:
https://doaj.org/article/8e2cb5e08d0446e6bd5309a5a15e8375
Publikováno v:
Antioxidants, Vol 9, Iss 4, p 352 (2020)
Orange byproduct (flavedo and albedo) from juice extraction, was used as raw material for this study. Kinetics of total phenolic and total flavonoid contents and antioxidant activity was experimentally determined during both conventional (agitation a
Externí odkaz:
https://doaj.org/article/9129afcba5274df3ae30af210aae3f40
Publikováno v:
Revista Centro Azúcar, Vol 46, Iss 2, Pp 10-10 (2019)
Se evaluaron diferentes condiciones de pretratamiento al bagazo de caña de azúcar con el empleo de ácido cítrico, incorporando a los análisis el factor combinado de severidad como resultado del empleo de las variables temperatura, tiempo y conce
Externí odkaz:
https://doaj.org/article/32d5f8862cd6447c83196a1be10abad5
Autor:
Luis Eduardo Guerra Rodríguez, Minerva Guadalupe Ventura Muñoz, Gregorio Guadalupe Carbajal Arízaga, Carmen Rosselló Matas, Erenio González Suárez
Publikováno v:
Revista Centro Azúcar, Vol 45, Iss 2, Pp 8-8 (2018)
La investigación evalúa la factibilidad del empleo de nanopartículas de hidróxido de aluminio (NHA) con estructura de bayerita en la etapa de separación de un proceso de producción de ácido cítrico (AC). Se estudiaron condiciones de equilibri
Externí odkaz:
https://doaj.org/article/17fab60b9ad94f77850f045aea7459b2
Autor:
Carmen Rosselló, Cristina Ratti
Publikováno v:
Proceedings of the 22nd International Drying Symposium on Drying Technology - IDS '22.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::898ed0f1566e362f11f802b5d25a7a1e
https://doi.org/10.55900/wycmyiow
https://doi.org/10.55900/wycmyiow
Publikováno v:
Proceedings of the 22nd International Drying Symposium on Drying Technology - IDS '22.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::539402c1648f133450a3564601aa1467
https://doi.org/10.55900/zgppiisq
https://doi.org/10.55900/zgppiisq