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Partial substitution of nitrite by chitosan and the effect on the quality properties of pork sausages
ArticleAbstract: The aim of the study was to evaluate the influence of partial nitrite replacement by chitosan on thePalabras claves:Chitosan, Microbial quality, Nitrite substitution, Pork sausages, Sensory quality, STORAGEAutores:Beldarraín T., Fornaris L., Mario Antonio García Pérez, Raúl Guinovart DíazFuentes:scopusInfluence of chitosan addition on quality properties of vacuum-packaged pork sausages
ArticleAbstract: The aim of the study was to evaluate the influence of the chitosan addition on the quality of vacuumPalabras claves:Chitosan, Meat products, Microbiological quality, Pork sausages, Sensory quality, STORAGEAutores:Beldarraín T., González I., González J., Mario Antonio García Pérez, Puerta F., Raúl Guinovart DíazFuentes:scopusPotencial risks of nanoparticles
ReviewAbstract: Nanotoxicology is an emergent important subdiscipline of Nanosciences, which refers to the study ofPalabras claves:carbon nanotubes, Nanoparticles, Nanotoxicology, Toxicological effectsAutores:Forbes-Hernandez T.Y., Gonzalez E., Mario Antonio García PérezFuentes:googlescopusPotential applications of nanotechnology in the agro-food sector
ReviewAbstract: Nanoscience and nanotechnology are new frontiers of this century. Their application to the agricultuPalabras claves:carbon nanotubes, Nano-delivery system, nanocomposite, nanotechnology, NutraceuticalsAutores:Forbes-Hernandez T.Y., Gonzalez E., Mario Antonio García PérezFuentes:googlescopus