Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Sobral, Pablo Antonio"'
Autor:
Ortega, Florencia, Sobral, Pablo Antonio, Jios, Jorge Luis, Arce, Valeria Beatriz, García, María Alejandra
In this work, films containing AgNPs were obtained by different green synthesis techniques (AgNP in situ and AgNP L). The inclusion of nanoparticles in the starch matrix improved both mechanical and barrier properties. The migration of AgNPs from the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1329::1e05b78a41b2fc1ca0d49e700979343b
http://sedici.unlp.edu.ar/handle/10915/154462
http://sedici.unlp.edu.ar/handle/10915/154462
Autor:
Ingrassia, Romina, Sobral, Pablo Antonio, Risso, Patricia Hilda, Palazolo, Gonzalo Gastón, Wagner, Jorge Ricardo
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
In this study, the impact of isolation conditions on structural and surface properties at the air/water interface of soy-whey proteins (SWP) was assessed. SWP were obtained by precipitation of soy-whey (at pH 4.5 or 8.0) with acetone or ammonium sulf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ec8da7c5f2fe45ca75dd8dc2ac46ff1d
http://www.bluepenjournals.org/ijfr/abstract/2018/April/Ingrassia_et_al.php
http://www.bluepenjournals.org/ijfr/abstract/2018/April/Ingrassia_et_al.php
Autor:
Sobral, Pablo Antonio, Alvarado, J.D., Zaritzky, Noemi Elisabet, Laurindo, J.B., Gómez Guillén, C., Añon, Maria Cristina, Montero, P., Denavi, Gabriela Alejandra, Molina Ortiz, Sara Eugenia, Mauri, Adriana Noemi, Pinotti, Adriana Noemi, Garcia, Maria Alejandra, Martino, Miriam Nora, Carvalho, R.A.
Publikováno v:
Food Engineering: Integrated Approaches
Food Engineering: Integrated Approaches presents an up-to-date review of important food engineering concepts, issues and recent advances in the field. Distinguished food engineers and food scientists from key institutions worldwide have contributed c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3498::67bfe6c2b1175e142914cc6ebb4d77b3
https://tinyurl.com/y6z4hh28
https://tinyurl.com/y6z4hh28
Autor:
Sobral, Pablo Antonio
Publikováno v:
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Universidad Nacional de La Plata
instacron:UNLP
El suero de soja (SS) es el sobrenadante resultante de la precipitación isoeléctrica en la preparación tradicional de aislados a partir de harina de soja desgrasada. Este sub-producto es un residual líquido cuya importancia reside en el alto cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::58ccdf584034a03f00e9e22390cc34b5
http://sedici.unlp.edu.ar/handle/10915/2718
http://sedici.unlp.edu.ar/handle/10915/2718