Materias
(702)
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ANÍBAL V. ABREU CASTILLO, Autor ; SORIA, ALEJANDRA, Autor ; CHINELLATO, A., Autor ; NASCIMENTO, M.F.R., Autor ; MOURA, E.A.B., Autor | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU) | 2010In the present work, the influence of electron-beam irradiation on thermo-mechanical properties of HDPE and HDPE/Sugarcane bagasse fiber composite was investigated. The materials were irradiated using a Dynamitron electron beam accelerator, at r[...]Serial : texto impreso
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Soft drink is the name commonly given to a nonalcoholic beverage that is consumed cooled or chilled, as opposed to a hot beverage, like tea or coffee. Soft drinks fall into several categories distinguished by the industry as carbonates, still dr[...]texto impreso
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PHILIP RICHARDSON, Autor | Boca Raton [ESTADOS UNIDOS] : CRC Press | Woodhead Publishing Limited | 2001Thermal technologies have been at the core of food preservation and production for many years. Temperature is well known to be one of the major preservation mechanisms that can be applied by the food processor to render food products commerciall[...]texto impreso
In this paper, accumulation and distribution of microcystins (MCs) was examined monthly in six species of fish with different trophic levels in Meiliang Bay, Lake Taihu, China, from June to November 2005. Microcystins were analyzed by liquid chr[...]texto impreso
ALVES, V. D., Autor ; COELHOSO, I. M., Autor ; COSTA, N. R. R., AutorThe intense use of synthetic packaging films has led to serious ecological problems due to their non-biodegradability. Consequantly , research interest into the use of biodegradable natural biopolymers has greatly increased.Article : texto impreso
CEA, JACQUELINE, Autor |Dentro INNOTEC (No. 1, dic. 2006)Fusarium es un género de hongo complejo con especies que se adaptan a un amplio rango de habitats. ( Summerell et al.2001). Aunque hay docenas de especies de Fusarium, sólo un número limitado son responsables de la contaminación por micotoxinas [...]Article : texto impreso
SAAVEDRA, CAROLA, Autor ; TOMÁS LÓPEZ PEDEMONTE, Autor ; ROSINA RUBIO, Autor ; CECILIA DAUBER, Autor ; SANTIAGO JORCÍN, Autor |La UITA es la primera Unidad de Innovación en Tecnología de Alimentos interinstitucional del país. Está integrada por cinco organizaciones representativas de la academia y de la industria: Cámara de Industrias del Uruguay (CIU), Cámara Industria[...]texto impreso
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HACHAM, HAIM ; TETRO, NURIT ; KOCHAVI-AZOLAI, SALIT ; STERN, NAVA ; MIZRAHI, DANA ; LISENKER, ANNA ; GAZIT, EMANUELThe Department of Public Health Laboratories consists of 5 major laboratories located across the country: 4 environmental laboratories performing microbiological and chemical testing of food and water products (accredited according to ISO 17025 [...]texto impreso
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RODRIGUEZ, MARIA CECILIA, Autor ; SUBURÚ, GABRIELA, Autor ; TORRES, MARINA, Autor ; LAURA OLAZÁBAL, Autor ; TORRE, ALEJANDRA, Autor |Dentro INNOTEC (No. 1, dic. 2006)The rice crop is one of the most developed agricultural activities in Uruguay, having become the third item of export. Although the main product of the rice chain is the elaborated rice, in the recent years several industries have begun to produ[...]Article : texto impreso
RODRIGUEZ, MARIA CECILIA, Autor ; SUBURÚ, GABRIELA, Autor |Dentro INNOTEC (No. 1, dic. 2006)Eatable tallow is the product obtained fusing oily, from clean and healthy tissues (included the fats of clippings), and from muscles or bones adherents of bovine animals (Bos tsurus), lambs (Ovis aries) in good conditions of health in the mo[...]texto impreso
RICHARD D. MORTIMER, Autor ; BRIAN A. DAWSON, AutorFluorine nuclear magnetic resonance spectroscopy is sufficiently sensitive for the analysis of fluorinated pesticides in food sample extracts at the low parts per billion level without manipulation of large samples and lengthy instrument time[...]documento electrónico
YUJIN JUN, Autor ; IN YOUNG BAE, Autor ; SUYONG LEE, Autor ; HYEON GYU LEE, Autor | 2013Fibre-enriched materials (FEMs) obtained from preharvest dropped apple peels were utilised as a source of dietary fibre in baked cakes and their effects on the textural/nutritional qualities and starch digestibility (glucose release behaviour, s[...]