Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Sofía Albolafio"'
Autor:
María I. Gil, Sofía Albolafio, Ana Allende, Manuel Abellán Soler, Alicia Marín, Francisca Hernández García, Pedro J. Simón-Andreu
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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instname
A case study of 15 wastewater treatment plants (WWTPs) at a full-scale was assessed for the risks of disinfection byproduct (DBP) formation, mainly the regulated trihalomethanes (THMs) and haloacetic acids (HAAs) and chlorate as an inorganic byproduc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91c212fb7dcfbaf32d2d2ad1a0a0f6df
http://hdl.handle.net/10261/260857
http://hdl.handle.net/10261/260857
Autor:
María I. Gil, Sofía Albolafio, Joaquín A. Ortuño, Natalia Hernández, Ana Allende, Juan A. Tudela
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
An accurate sensor for peracetic acid (PAA) is needed to monitor and control the disinfection of fresh produce wash water. Inaccurate measurements can result in underdosing and unsafe produce or overdosing with huge cost implications. In this study,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::639530aa39398a7d466aacde4c1ae2fe
http://hdl.handle.net/10261/252607
http://hdl.handle.net/10261/252607
The present study aimed to characterize wastewater fractions obtained after the wet extraction of proteins from legumes. In addition, the suitability of wastewater fractions for the potential recovery of high value-added compounds was also examined,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2db0c7bbc648c752e784108ffa6016c8
https://hdl.handle.net/20.500.14279/27486
https://hdl.handle.net/20.500.14279/27486
Autor:
Juan A. Tudela, Yolanda Garrido, Sofía Albolafio, María I. Gil, Alicia Marín, Ana Allende, Silvia Andújar, Natalia Hernández
Publikováno v:
Innovative Food Science & Emerging Technologies. 66:102533
In the washing operations of fruit and vegetables, the maintenance of an appropriate range of pH in the water when using chlorine is crucial to ensure the maximum concentration of hypochlorous acid (HOCl), the form of chlorine with the highest antimi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a955ad57649e72aec4b7ac3eb482a467
https://doi.org/10.1016/j.ifset.2020.102533
https://doi.org/10.1016/j.ifset.2020.102533
