Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Luz M. Ramos"'
Autor:
Mario R. Alvear-Alayon, Liset Mallarino-Miranda, Luz M. Ramos, Carlos M. Arrieta, Jesus D. Guerra, Jalelys L. Leones, Lesly Tejeda-Benitez
Publikováno v:
Chemical Engineering Transactions, Vol 92 (2022)
This work evaluates the properties of the biochar obtained through the pyrolysis of rice husk at low temperature and its use as adsorbent of nickel in a continuous system. The particle size and the pyrolysis time of the biomass were varied. Yield, th
Externí odkaz:
https://doaj.org/article/6962cb87203449818d7e82fe1991e17f
Autor:
Georgina C. Sandoval-Fabian, Nagamani Balagurusamy, Francisco J. Rodriguez-Gonzalez, Luz M. Ramos-Ponce, Mireille Vega, Edith Colunga-Urbina, Juan C. Contreras-Esquivel
Publikováno v:
Food Science and Biotechnology. 19:683-689
A colorimetric method for quantitative measurement of free amino groups of water soluble chitin derivatives is described. The method utilizes genipin as a natural and specific reagent for determining the concentration of free amino groups in samples
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::109818a37ef556bf986b1b7c55f0cb4b
https://doi.org/10.1007/s10068-010-0096-9
https://doi.org/10.1007/s10068-010-0096-9
Autor:
Judith D. Espinoza-Perez, Cecilia Balvantín-García, Luz M. Ramos-Ponce, Dennis P. Wiesenborn, Juan C. Contreras-Esquivel, Ana C Saucedo-Suárez, Angel U. Valdez-Peña
Publikováno v:
2007 Minneapolis, Minnesota, June 17-20, 2007.
Microwave energy has been widely applied in food processing as an alternative technology of pasteurization, such as to inactivate pectin-methylesterase in the production of orange juice and other citrus products. In this study, microwave irradiation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b61b720d9bd470bf3b0d6d7039a4d1cf
https://doi.org/10.13031/2013.23327
https://doi.org/10.13031/2013.23327