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Parastacus pugnax (Poeppig, 1835) (Crustacea, Decapoda, Parastacidae): biological knowledge, extraction pressure and culture perspectivesParastacus pugnax (Poeppig, 1835) (Crustacea, Decapoda, Parastacidae): conocimiento biológico, presión extractiva y perspectivas de cultivo
(Pontificia Universidad Católica de Valparaíso, 2017)
CHARACTERIZATION AND PARTICIPATIVE MAPPING OF NON-TIMBER FOREST PRODUCT EXTRACTION: THE CASE OF LEATHERLEAF FERN Rumohra adiantiformis (G. FORST.) CHING
(Sociedade Brasileira de Etnobiologia e Etnoecologia, 2016)
Coupling solvent extraction units to cyclic adsorption units
(Hindawi Limited, 2018-03)
The possibility of regenerating the solvent of extraction units by cyclic adsorption was analyzed. This combination seems convenient when extraction is performed with a high solvent-to-impurity ratio, making other choices ...
Tree nut oils: Chemical profiles, extraction, stability, and quality concerns
(Wiley VCH Verlag, 2020-06)
Tree nuts are globally consumed. Their kernels are calorie-rich, nutrient-dense foods and contain several bioactive and health-promoting components. While some nut crops have expanded through the world since ancient times ...
Natural deep eutectic solvents-mediated extractions: The way forward for sustainable analytical developments
(Elsevier Science, 2018-12)
The concept of sustainable development has impacted in analytical chemistry changing the way of thinking processes and methods. It is important for analytical chemists to consider how sample preparation can integrate the ...
Memory Management Productivity in Big data Multimedia using Fireworks Algorithm
(Universidad del Zulia, 2019)
Antibacterial activity of plant extracts from northwestern Argentina
(Wiley Blackwell Publishing, Inc, 2007-06)
To determine the antibacterial and cytotoxic activities of aqueous and ethanolic extracts of northwestern Argentinian plants used in folk medicine. To compare the mentioned activities with those of five commercial antibiotics. ...
Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract
(EDP Sciences, 2016-04)
Many studies about the influence of Lactococcus lactis on cheese flavour have been reported, while the impact of mesophilic lactobacilli and Streptococcus thermophilus, either as single or mixed cultures, have been less ...