Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Ricardo Andrade-Pizarro"'
Autor:
Carmen, Pérez-Cervera, Marlon, Aleán-Tuirán, Luz, Martínez-Navarro, María, Tavera-Quiroz, Ricardo, Andrade-Pizarro
Publikováno v:
In Heliyon June 2023 9(6)
Publikováno v:
NFS Journal, Vol 20, Iss , Pp 1-9 (2020)
The search to improve the characteristics of biomaterials obtained from natural biopolymers such as starch has led to the use of mixtures of various polymers with plasticizing agents such as glycerol and sorbitol. In this research, the effect of conc
Externí odkaz:
https://doaj.org/article/6ee05aa259ca46f387079141a55bd6ec
Publikováno v:
Gels, Vol 8, Iss 9, p 566 (2022)
In this work, the rheological behavior of passion fruit peel extract was determined at different temperatures (5–40 °C) and peel content in the extract (40–55% w/w). The extract was obtained after blanching the passion fruit peels at 95 °C for
Externí odkaz:
https://doaj.org/article/99937b8a171942838abdd02dd913b2b1
Publikováno v:
Polymers, Vol 14, Iss 15, p 3142 (2022)
In the present investigation, yam mucilage was evaluated as a stabilizer and emulsifier in the formulation of vanilla flavored ice cream; physicochemical, rheological, and stability characteristics were determined. A completely randomized bifactorial
Externí odkaz:
https://doaj.org/article/fe09087769544821afdcc7743c1cb2a8
Autor:
Germán Narváez-Gómez, Jorge Figueroa-Flórez, Jairo Salcedo-Mendoza, Carmen Pérez-Cervera, Ricardo Andrade-Pizarro
Publikováno v:
Heliyon, Vol 7, Iss 4, Pp e06644- (2021)
The current consumer demand for fresh food and the interest in caring for the environment have driven the development of biodegradable film packaging to replace synthetic films to preserve the integrity of food. The objective of this work was to eval
Externí odkaz:
https://doaj.org/article/a9673c8e36874918bb72684e933291e0
Publikováno v:
Polymers. 14(15)
In the present investigation, yam mucilage was evaluated as a stabilizer and emulsifier in the formulation of vanilla flavored ice cream; physicochemical, rheological, and stability characteristics were determined. A completely randomized bifactorial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::bf004e7f8792245df37327b3f3071ac9
https://pubmed.ncbi.nlm.nih.gov/35956657
https://pubmed.ncbi.nlm.nih.gov/35956657
Publikováno v:
Ingeniería e Investigación, Vol 32, Iss 2, Pp 79-82 (2012)
Liquid drop impact on solid surfaces has been well studied due to its wide industrial application; however, there are very few studies of liquid drop impact on vegetable surfaces. The present work determined the drop impact pattern on purple cabbage
Externí odkaz:
https://doaj.org/article/420b3919e76a42f69af3a3c184e6b361
Autor:
Jairo Salcedo-Mendoza, Ricardo Andrade-Pizarro, Germán Narváez-Gómez, Carmen Pérez-Cervera, Jorge Antonio Figueroa-Flórez
Publikováno v:
Heliyon
Heliyon, Vol 7, Iss 4, Pp e06644-(2021)
Heliyon, Vol 7, Iss 4, Pp e06644-(2021)
The current consumer demand for fresh food and the interest in caring for the environment have driven the development of biodegradable film packaging to replace synthetic films to preserve the integrity of food. The objective of this work was to eval
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8247a262935bc1a226e383f223ab30bb
http://europepmc.org/articles/PMC8050360
http://europepmc.org/articles/PMC8050360
Autor:
EVERALDO MONTES, RAMIRO TORRES, Ricardo Andrade-Pizarro, OMAR PÉREZ, JOSÉ MARIMON, ISABEL MEZA
Publikováno v:
Dyna, Vol 76, Iss 157, Pp 145-152 (2009)
Redalyc
Redalyc
Se determinaron experimentalmente los valores de contenido de humedad de equilibrio para ñame (Dioscorea rotundata variedades 9811-089 y 9811-091) a las temperaturas de 45, 55 y 70 °C y humedades relativas entre 10 y 67%. Las muestras se adecuaron
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::61f78e325fca8a60c6bccc2806c30414
http://www.redalyc.org/articulo.oa?id=49611942014
http://www.redalyc.org/articulo.oa?id=49611942014
Publikováno v:
Redalyc
Dyna, Vol 74, Iss 153, Pp 135-140 (2007)
Dyna, Vol 74, Iss 153, Pp 135-140 (2007)
La elevación en la temperatura de ebullición del jugo de la caña de azúcar, utilizando soluciones modelos con cuatro componentes (sacarosa, glucosa, fructosa y dextrana), fue medida experimentalmente en un rango de concentraciones de sólidos sol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::bcd283c1e845c063f9c914a4255f15b9
http://www.redalyc.org/articulo.oa?id=49615313
http://www.redalyc.org/articulo.oa?id=49615313
