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Pistachio (Pistacia vera var Kerman) from Argentinean cultivars: a natural product with potential to improve human health
(Elsevier, 2013-06)
The chemical profile, mineral content as well as antioxidant activities of three cultivars of Pistacia vera cv Kerman were investigated. The total phenolic (TP) content flavonoids (FT) and anthocyanins (TA) were measured. ...
Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization
(Association of Food Scientists and Technologists of India, 2020-06)
Pistachio flour obtained from oil industry was nutritionally characterized for use as food ingredient in functional foods. Proximal composition, jointly with mineral content, amino acids and fatty acid profile were studied. ...
In situ analysis of soybeans and nuts by probe electrospray ionization mass spectrometry
(Wiley, 2015-04)
The probe electrospray ionization (PESI) is an ESI-based ionization technique that generates electrospray from the tip of a solid metal needle. In the present work, we describe the PESI mass spectra obtained by in situ ...
A perspective on production and qualify of argentinian nut oils
(Springer, 2016)
Nuts arerecommended constituents of the daily diet, although their real intake differs remarkably. In particular, they are part of healthy diets such as the Mediterranean diet. In the traditional Mediterranean population, ...
Perfil y breve análisis del mercado de frutas secas: producción tradicional y orgánica
(2005-05)
Este trabajo analiza el mercado internacional de frutas secas que incluyen: la almendra, la avellana, la castaña, la nuez de nogal, la nuez de Pecán, el pistacho.
Vehicle routing for public transport with adapted simulated annealing
(Planta Piloto de Ingeniería Química, 2014-07)
This paper presents an Adapted Simulated Annealing (ASA) algorithm to solve an instance of the vehicle routing problem (VRP): the intercity public transport problem (IPTP). This combinatorial optimization problem was ...
CHARACTERISTICS AND MATHEMATICAL MODELING OF CONVECTIVE DRYING OF QUINOA (CHENOPODIUM QUINOA WILLD.): INFLUENCE OF TEMPERATURE ON THE KINETIC PARAMETERS
(WILEY, 2010)
The aim of this research was to model the drying kinetics of quinoa and to evaluate the temperature influence on the kinetic parameters of the models used. Prior to drying process, quinoa grains were washed at 60C and the ...
Obtención de snacks dulces y salados a partir del saborizado de almendras y pistachos
(INTA, 2018-08)
Se propuso investigar la posibilidad de desarrollar nuevos productos, almendras y pistachos saborizados con incrustaciones de especias y aromáticas deshidratadas. Los ensayos fueron programados en dos etapas. Una a escala ...
Technological characterization of particleboards constituted with pistachio shell (Pistacia vera) and Pinus oocarpa woodCaracterização tecnológica de painéis de partículas constituídos com cascade pistache (Pistacia vera) e madeira de Pinus oocarpa
(Universidade Federal Rural de Pernambuco (UFRPE), 2022)