Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Mariela B. Maldonado"'
Autor:
Oscar D. Galvez, Mariela B. Maldonado, María C. Vargas, Graciela Affranchino, Juan I. González Pacheco
Publikováno v:
Heliyon, Vol 10, Iss 2, Pp e24285- (2024)
This study is based on an investigation of the transport phenomenon, specifically the quantification of arsenic diffusion in carrots within a temperature range of 89 °C–99 °C using a thin plate model. Studying the diffusion of arsenic in carrots
Externí odkaz:
https://doaj.org/article/73e52d0b5ae7437db0f7f4f5accb1018
Autor:
Andrés M. Palleres, Anabel Rodriguez, Claudio Sanow, Mariela B. Maldonado, Sergio R. Vaudagna
Publikováno v:
Tecnología y Ciencia, Iss 30, Pp 315-323 (2018)
El objetivo del trabajo consistió en estudiar la evolución de parámetros de calidad de cerezas (parámetros cromáticos, textura, pH, recuento de microorganismos) sometidas a tratamientos con alta presión hidrostática (APH) y posterior almacenam
Externí odkaz:
https://doaj.org/article/64dfc7a935b640d1bed680a7d457e0dc
Autor:
Mariela B. Maldonado, Carlos A. Zuritz, Rodolfo G. Wuilloud, Carlos R. Bageta, Jorge Terreni, María José Sánchez
Publikováno v:
Grasas y Aceites, Vol 62, Iss 1, Pp 39-48 (2011)
The change in the concentration of sodium and calcium ions in the olive flesh and in the lye during the debittering process was quantified. The average concentration of Na increased from 0.0045 to 0,395 meq Na/g of olive flesh and the concentration o
Externí odkaz:
https://doaj.org/article/924aca324e544d3ab006d93efd000af9
Autor:
Mariela B. Maldonado, Carlos A. Zuritz
Publikováno v:
Grasas y Aceites, Vol 55, Iss 4, Pp 409-414 (2004)
A sodium diffusion model in a hollow sphere was adjusted with a high degree of correlation (0.97
Externí odkaz:
https://doaj.org/article/03bcb0687c67463b938b79c33787d986
Publikováno v:
Grasas y Aceites, Vol 54, Iss 4, Pp 358-364 (2003)
The diffusion of sodium in green olives, variety Arauco/Criolla was quantitatively measured during the debittering process with lye of 1,50; 2,25 y 3,00%, at 20 ºC. With lye of 1,50%, the diffusion is apparently controlled by skin resistance resulti
Externí odkaz:
https://doaj.org/article/ca0b1ccc4e394e50ad905476a20b2b42