Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Marco A. J. Clemente"'
Autor:
Dionisio Borsato, Marco A. J. Clemente, Heloisa H. P. Silva, Nathan F. Silva, Julia W. Campos, Eduardo G. de Sousa, Hágata C. Silva, Karina B. Angilelli, Ana C. G. Mantovani, Rafael G. Mantovani
Publikováno v:
Química Nova, Vol 46, Iss 8, Pp 785-790 (2023)
Olive samples were subjected to the salting process in brine containing 1196 mol m−3 of NaCl and 402 mol m−3 of KCl. Samples were collected during 60 h and salt concentration values were determined. With the finite element method (FEM) and the mi
Externí odkaz:
https://doaj.org/article/ea02f6e2ecb640419ec58d308ff567eb
Autor:
Marco A. J. Clemente, Heloisa H. P. Silva, Nathan F. Silva, Julia W. Campos, Eduardo G. de Sousa, Hágata C. Silva, Ana C. G. Mantovani, Karina B. Angilelli, Dionisio Borsato
Publikováno v:
Química Nova, Vol 46, Iss 3, Pp 229-235 (2023)
The simultaneous diffusion of inorganic components in the olive pulp in wet brine was modeled based on Fick’s generalized 2nd Law and simulated using the finite element method. The main and crossed diffusion coefficients, the film coefficient and t
Externí odkaz:
https://doaj.org/article/ed02d37d46714f55a8d0d02af22a4c73
Autor:
Dionisio Borsato, Hágata C. Silva, Ana Carolina G. Mantovani, Marco A. J. Clemente, Talita F. de Oliveira, Karina B. Angilelli
Publikováno v:
Química Nova, Vol 45, Iss 6, Pp 666-673 (2022)
Sodium chloride is used in the cheese salting process as it promotes sensory changes and food preservation. However, in excess can cause hypertension problems, and for this reason, it has been partially replaced by potassium chloride. In the present
Externí odkaz:
https://doaj.org/article/87134583058e4c4592bab262a83c3f91
Autor:
Marco A. J. Clemente, Gustavo G. Marcheafave, Isadora G. Branco, Edmilson Antônio Canesin, Ana Carolina G. Mantovani, Letícia T. Chendynski, Karina B. Angilelli, Dionisio Borsato
Publikováno v:
Biofuels. :1-6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6211ec3ddc6e72d13618ec82d0fb397
https://doi.org/10.1080/17597269.2023.2191388
https://doi.org/10.1080/17597269.2023.2191388
Autor:
Isadora Guilherme Branco, Julia W. Campos, Nathan F. Silva, Marco Aurelio J. Clemente, Ana Carolina G. Mantovani, Letícia Thaís Chendynski, Dionisio Borsato
Publikováno v:
Química Nova, Vol 47, Iss 1 (2024)
Natural additives with antioxidant properties can be used as biodegradable and sustainable alternatives to synthetic products, because they can inhibit the biodiesel oxidation reaction, increasing oxidative stability and extending its storage period.
Externí odkaz:
https://doaj.org/article/c5572568545b4408beae2bbdcbcceaab