Zobrazeno 1 - 10 of 32 pro vyhledávání: '"José M Bastías"'
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3
Akademický článek
Direct measurement of interaction forces between bovine serum albumin and poly(ethylene oxide) in water and electrolyte solutions.
Autor: Sergio M Acuña, José M Bastías, Pedro G Toledo
Publikováno v: PLoS ONE, Vol 12, Iss 3, p e0173910 (2017)
The net interaction between a probe tip coated with bovine serum albumin (BSA) protein and a flat substrate coated with poly(ethylene oxide) (PEO) polymer was measured directly on approach in water and electrolyte solutions using AFM. The approach fo
Externí odkaz: https://doaj.org/article/fc3a447ef4e54b0fb98225d5076c226c
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4
Akademický článek
Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets.
Autor: José M Bastías, Pamela Balladares, Sergio Acuña, Roberto Quevedo, Ociel Muñoz
Publikováno v: PLoS ONE, Vol 12, Iss 7, p e0180993 (2017)
The effect of four cooking methods was evaluated for proximate composition, fatty acid, calcium, iron, and zinc content in salmon and Chilean jack mackerel. The moisture content of steamed salmon decreased (64.94%) compared to the control (68.05%); a
Externí odkaz: https://doaj.org/article/fa01e9dd58cc4ea1ab902dfe35b3297c
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5
Agricultural, forestry, textile and food waste used in the manufacture of biomass briquettes: a review
Autor: Roberto Quevedo-León, Haroldo Aburto, Miguel Ibarra-Garnica, Teófilo Espinoza-Tellez, Oscar Díaz-Carrasco, José M Bastías, Emir Valencia-Aguilar, Dagoberto Díaz-Guineo
Publikováno v: Scientia Agropecuaria, Vol 11, Iss 3 (2020)
Scientia Agropecuaria; Vol. 11 No. 3 (2020): Julio-Septiembre; 427-437
Scientia Agropecuaria; Vol. 11 Núm. 3 (2020): Julio-Septiembre; 427-437
Revistas Universidad Nacional de Trujillo
Universidad Nacional de Trujillo
instacron:UNITRU
In recent decades there has been a considerable global increase in urban population, industrial productivity, energy demand, waste generation, and the emission of greenhouse gases from energy conversion. The agricultural, forestry, textile and food s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::acf1bfcf9ede1e9697334e26f2770017
https://doi.org/10.17268/sci.agropecu.2020.03.15
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6
Garlic (Allium sativum L) and Its beneficial properties for health: A Review
Autor: Roberto Quevedo, Oscar Díaz, Margarita Albarrán, José M Bastías, Dagoberto Díaz, Teofilo Espinoza, Emir Valencia
Publikováno v: Agroindustrial Science, Vol 10, Iss 1, Pp 103-115 (2020)
espanolGeneralmente, los chefs utilizan el ajo como un ingrediente que mejora las cualidades sensoriales de los alimentos. Sin embargo, estudios recientes han demostrado que el ajo contiene compuestos de azufre, que proporcionan un beneficio para la
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e966f6b2576203329dee1c5580ea7329
https://doi.org/10.17268/agroind.sci.2020.01.14
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8
RHEA v1.0: Enabling fully coupled simulations with hydro-geomechanical heterogeneity
Autor: José M. Bastías Espejo, Andy Wilkins, Gabriel Rau, Philipp Blum
Realistic modelling of tightly coupled hydro-geomechanical processes is relevant for the assessment of many hydrological and geotechnical applications. Such processes occur in geologic formations and are influenced by natural heterogeneity. Current n
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::258f1493ffaebc3d20f605e74b55e36a
https://doi.org/10.5194/gmd-2021-45
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9
Arsenic, cadmium, mercury, sodium, and potassium concentrations in common foods and estimated daily intake of the population in Valdivia (Chile) using a total diet study
Autor: Olga García, Ociel Muñoz, José M Bastías, Pedro Zamorano
Publikováno v: Food and Chemical Toxicology. 109:1125-1134
This study was designed to estimate the dietary intake of total arsenic, inorganic arsenic, cadmium, mercury, sodium, and potassium by the general adult population (aged 18–65) of Valdivia, Chile. Calculations were based on a 24-h dietary recall su
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a565b4a841e491c6a3db0f1e100a16c7
https://doi.org/10.1016/j.fct.2017.03.027
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10
Quantification of the Browning Kinetic on Pita Bread Using Fractal Method
Autor: Edgar Uquiche, Oscar Díaz, David Silva, José M Bastías, Roberto Quevedo, Raúl Siche, Richard Rojas, Franco Pedreschi
Publikováno v: Food and Bioprocess Technology. 11:201-208
Browning kinetic was quantified in two types of pita bread based on the resulting color heterogeneity formed on their surface due to toasting them at four different temperature states (160, 180, 200, and 220 °C correspondingly). In the browning kine
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::96744b4e558c835f99de9950b6a29004
https://doi.org/10.1007/s11947-017-2006-0
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