Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Miotto, Denise Maria Malachini"'
Publikováno v:
Acta Scientiarum. Technology; Vol 24 (2002); 1627-1635
Acta Scientiarum. Technology; v. 24 (2002); 1627-1635
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
Acta Scientiarum. Technology; v. 24 (2002); 1627-1635
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
In this work, the adsorption capacity of modified zeolites, CaX and MgX, was evaluated in contact with a by-product solution of the stevioside extraction process, a sweetener extracted from Stevia rebaudiana leaves. The effects of adsorption process
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::7b14132635bf0efd7e8a067bf7ef2197
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/2477
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/2477
Publikováno v:
Acta Scientiarum. Technology; Vol 28 No 1 (2006); 39-45
Acta Scientiarum. Technology; v. 28 n. 1 (2006); 39-45
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
Acta Scientiarum. Technology; v. 28 n. 1 (2006); 39-45
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
The oil shale ash, by-product of the Petrosix process, was used as raw material to synthesize zeolite-type materials. The synthesis procedure was the alkaline fusion followed by refluxing, with three different starting material compositions. Two prod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::c41b58e59c501f0e852d5f168be68eb4
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1283
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1283
Publikováno v:
Food Science and Technology, Volume: 24, Issue: 1, Pages: 146-150, Published: MAR 2004
Food Science and Technology v.24 n.1 2004
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.24 n.1 2004
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
O caramelo consiste no subproduto do processo de extração dos edulcorantes das folhas de Stevia rebaudiana Bertoni. Esse subproduto apresenta teores significativos dos edulcorantes esteviosídeo e rebaudiosídeo A não extraídos no processo e gran
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5758fdb77ae29cef819587769853ec98
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612004000100026&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612004000100026&lng=en&tlng=en