Zobrazeno 1 - 4
of 4
pro vyhledávání: '"M. B. Maldonado"'
Publikováno v:
Grasas y Aceites, Vol 59, Iss 3, Pp 267-273 (2008)
The green olive variety Arauco were debittered using lye concentrations of, 2.50% NaOH.They were then subjected to two rinsing processes with tap water. Next, the olives were cured with brines at 7%, 10% and 13% sodium chloride concentration. During
Externí odkaz:
https://doaj.org/article/d6f781f038664a479764046c4d8fb166
Publikováno v:
Grasas y Aceites, Vol 54, Iss 4, Pp 365-370 (2003)
The diffusion of sodium in green olives, variety Arauco/Criolla was quantitatively measured during the debittering process with lye of 2,25%, at 15, 20 y 25 ºC. The experimental data were correlated with the equation: C=C1 + P0 x e -P1X x senh (P2t)
Externí odkaz:
https://doaj.org/article/4b1c7f2dec934d669c7e825c70a655fa
Autor:
M. B. Maldonado, C. A. Zuritz
Publikováno v:
Grasas y Aceites, Vol 54, Iss 2, Pp 180-187 (2003)
A diffusion model for a composite-wall, hollow semi-infinite cylinder, consisting of a thin skin and a thicker flesh, with constant flesh and skin effective diffusion coefficients, DL and DS, respectively, was successfully adjusted to the experimenta
Externí odkaz:
https://doaj.org/article/97b60d6ad4cb43fbbf4c1f80a8a723d2
The incorporation of salicylic acid-dimethyl-β-cyclodextrin complex into water-in-oil microemulsions
Autor:
M. B. Maldonado, Margaret Lawrence
Publikováno v:
Journal of Pharmacy and Pharmacology. 50:177-177
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1325421ec321c3a0ecbfa3171a37eb1
https://doi.org/10.1111/j.2042-7158.1998.tb02377.x
https://doi.org/10.1111/j.2042-7158.1998.tb02377.x