يعرض 51 - 60 نتائج من 1,327 نتيجة بحث عن '"Valencia, Jose"', وقت الاستعلام: 1.74s تنقيح النتائج
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    العلاقة: Frontiers In Marine Science; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://hdl.handle.net/11454/78459Test; https://doi.org/10.3389/fmars.2022.666640Test; CATANESE, GAETANO/0000-0001-6219-4494; Villalba, Antonio/0000-0001-8049-0502; Villegas, Patricia Prado/0000-0002-4986-2010; Navas, José Ignacio/0000-0002-2774-7978; Berná, Guillermo Follana/0000-0001-9314-6567; TENA, JOSE/0000-0002-2391-699X; Nebot-Colomer, Elisabet/0000-0003-1013-2405

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    المصدر: Revista Facultad Nacional de Agronomía Medellín; Vol. 75 No. 2 (2022); 9961-9969 ; Revista Facultad Nacional de Agronomía Medellín; v. 75 n. 2 (2022); 9961-9969 ; Revista Facultad Nacional de Agronomía Medellín; Vol. 75 Núm. 2 (2022); 9961-9969 ; 2248-7026 ; 0304-2847

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    العلاقة: https://revistas.unal.edu.co/index.php/refame/article/view/98600/83231Test; https://revistas.unal.edu.co/index.php/refame/article/view/98600/85296Test; AOAC. Association of Official Analytical Chemist. Official Methods of Analysis. Nitrogen in cheese 920.123, solids total in milk 925.23, acidity in milk 947.05, pH of acidified foods 981.12, purity of lactose 984.22. fat in raw milk 989.04.; Gaithersburg, MD. 1997. Alkhatim HS, Alcaina MI, Soriano E, Iborra MI, Lora J and Arnal J. 1998. Treatment of whey effluents from dairy industries by nanofiltration membranes. Desalination 119(1–3):177-183. https://doi.org/10.1016/S0011-9164Test(98)00142-8; Almécija M-C, Ibáñez R, Guadix A and Guadix E. 2007. Effect of pH on the fractionation of whey proteins with a ceramic ultrafiltration membrane. Journal of Membrane Science 288: 28-35. https://doi.org/10.1016/j.memsci.2006.10.021Test; Arunkumar A and Etzel M. 2015. Negatively charged tangential flow ultrafiltration membranes for whey protein concentration. Journal of Membrane Science 475: 340-348. https://doi.org/10.1016/j.memsci.2014.10.049Test; Baldasso C, Barros T-C and Tessaro I-C. 2011. Concentration and purification of whey proteins by ultrafiltration. Desalination 278(1-3): 381-386. https://doi.org/10.1016/j.desal.2011.05.055Test; Barba D, Beolchini F, Cifoni D and Veglió F. 2001. Whey protein concentrate production in a pilot scale two-stage diafiltration process. Separation Science and Technology 36(4): 587-603. https://doi.org/10.1081/SS-100102948Test; Barba D, Beolchini F and Veglió F. 2000. Minimizing water use in diafiltration of whey protein concentrates. Separation Science and Technology 35(7): 951–965. https://doi.org/10.1081/SS-100100204Test; Bansal N and Bhandari B. 2016. Functional milk proteins: production and utilization - whey-based ingredients. pp. 67–98. In: McSweeney O’Mahony, J.A. (ed.). Advanced Dairy Chemistry. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2800-2_3Test; Bipasha D, Sarkar S, Sarkar A, Bhattacharjee S and Bhattacharjee C. 2016. Recovery of whey proteins and lactose from dairy waste: A step towards green waste management. Process Safety and Environmental Protection 101: 27-33. https://doi.org/10.1016/j.psep.2015.05.006Test; Butylina S, Luque S and Nyström M. 2006. Fractionation of whey-derived peptides using a combination of ultrafiltration and nanofiltration. Journal of Membrane Science 280(1-2): 418-426. https://doi.org/10.1016/j.memsci.2006.01.046Test; Carvalho F, Prazeres A and Rivas J. 2013. Cheese whey wastewater: characterization and treatment. Science of the Total Environment 445-446(15): 385-396. https://doi.org/10.1016/j.scitotenv.2012.12.038Test; De Souza R-R, Bergamasco R, Da Costa S-C, Feng X, Faria S-H and Gimenes M-L. 2010. Recovery and purification of lactose from the whey. Chemical Engineering and Processing 49: 1137-1143. https://doi.org/10.1016/j.cep.2010.08.015Test; De Wit J N. 2001. Lecturer’s Handbook on whey and whey products. European Whey Products Association. Brussels, Belgium, 1st edition. 91 p.; Domian E, Mańko-Jurkowska D. 2022. The effect of homogenization and heat treatment on gelation of whey proteins in emulsions. Journal of Food Engineering 319: 110915. https://doi.org/10.1016/j.jfoodeng.2021.110915Test; Elgar DF, Norris CS, Ayers JS, Pritchard M, Otter DE and Palmano KP. 2000. Simultaneous separation and quantitation of the major bovine whey proteins including proteose peptone and caseinomacropeptide by reversed-phase high-performance liquid chromatography on polystyrene-divinylbenzene. Journal of Chromatography 878(2): 183-196. https://doi.org/10.1016/S0021-9673Test(00)00288-0; Galanakis C, Chasiotis S, Botsaris G and Gekas V. 2014. Separation and recovery of proteins and sugars from Halloumi cheese whey. Food Research International 65: 477-483. https://doi.org/10.1016/j.foodres.2014.03.060Test; Gangurde, H., Chordiya, M., Patil, P. and Baste. 2011. Whey proteins. Scholars’ Research Journal 1 (2): 69 – 77.; Gbassi GK, Yolou FS, Sarr SO, Atheba PG, Amin CN and Ake M.2012. Whey proteins analysis in aqueous medium and in artificial gastric and intestinal fluids. International Journal of Biological and Chemical Sciences 6(4): 1828-1837. https://doi.org/10.4314/ijbcs.v6i4.38Test; Gómez Soto J A and Sánchez Toro O J. 2019. Producción de galactooligosacáridos: alternativa para el aprovechamiento del lactosuero. Una revisión. Ingeniería y Desarrollo 37(1): 129-157. https://doi.org/10.14482/inde.37.1.637Test; Giroux H, Geneviéve L and Britten M. 2015. Effect of whey protein aggregates of various sizes on the formation and properties of rennet-induced milk gels. Food Hydrocolloids 45: 272-278. https://doi.org/10.1016/j.foodhyd.2014.12.004Test; Gonzalez C A C. 2021. Plan de ordenamiento productivo: Análisis prospectivo de la cadena láctea bovina colombiana. Bogotá. 89 p. In: Unidad de Planificación Rural Agropecuaria (UPRA).; Grummer J, Schoenfuss TC. 2011. Determining salt concentrations for equivalent water activity in reduced-sodium cheese by use of a model system. Journal of Dairy Science 94 :4360–4365. https://doi.org/10.3168/jds.2011-4359Test; Iltchenco S, Preci D, Bonifacino C, Fraguas E F, Steffens C.,Panizzolo L A, Colet R, Fernandes I A, Abirached C, Valduga E and Steffens J. 2018. Whey protein concentration by ultrafiltration and study of functional properties. Ciência Rural 48(5): e20170807. https://doi.org/10.1590/0103-8478cr20170807Test; Jelen P. 2011. Whey processing: Utilization and products. pp. 731– 737. In: Fuquay J W, Fox P.F. McSweeney P L H (eds.). Encyclopedia of Dairy Sciences (Second Edition). Academic Press, London. https://doi.org/10.1016/B978-0-12-374407-4.00495-7Test; Ji W, Yang F, Yang M. 2022. Effect of change in pH, heat and ultrasound pre-treatments on binding interactions between quercetin and whey protein concentrate. Food Chemistry 384: 132508. https://doi.org/10.1016/j.foodchem.2022.132508Test; Kaewkannetra P, Garcia-Garcia F J, James A E and Chiu T Y. 2009. Influence of pH and Al2(SO4)3 on the stability of whey suspensions. Separation and Purification Technology 67(3): 364-368. https://doi.org/10.1016/j.seppur.2009.04.013Test; Królczyk JB, Dawidziuk T, Janiszewska-Turak E and Sołowiej B. 2016. Use of whey and whey preparations in the food industry – a review. Polish Journal of Food and Nutrition Sciences 66(3): 157–165. https://doi.org/10.1515/pjfns-2015-0052Test; Kukučka MD., Kukučka NM. 2013. Investigation of whey protein concentration by ultrafiltration elements designed for water treatment. Hemijska Industrija 67(5): 835–842. https://doi.org/10.2298/HEMIND121016008KTest; Kushwaha J, Srivastava V and Mall I. 2010. Organics removal from dairy wastewater by electrochemical treatment and residue disposal. Separation and Purification Technology 76: 198-205. https://doi.org/10.1016/j.seppur.2010.10.008Test; Madureira A, Tavares T, Gomes A, Pintado M and Malcata F. 2010. Physiological properties of bioactive peptides obtained from whey proteins. Journal of Dairy Science 93(2): 437-455. https://doi.org/10.3168/jds.2009-2566Test; Marella C, Muthukumarappan K, Metzger LE. 2011. Evaluation of commercially available, wide-pore ultrafiltration membranes for production of α-lactalbumin–enriched whey protein concentrate. Journal of Dairy Science 94 : 1165–1175. https://doi.org/10.3168/jds.2010-3739Test; Mistry, V. and Maubois, J. 2017. Chapter 27-Application of Membrane Separation Technology to Cheese Production. In Paul L.H. McSweeney, Patrick F. Fox, Paul D. Cotter and David W. Everett. (eds.). Cheese: Chemistry, physics and microbiology. Forth edition. Academic Press. London. p. 277-297. https://doi.org/10.1016/B978-0-12-417012-4.00027-2Test; Muro-Urista C, Díaz-Nava C, García-Gaitán B, Zavala-Arce RE, Ortega-Aguilar R E, Álvarez-Fernández R and Riera-Rodríguez F. 2010. Recuperación de los componentes del lactosuero residual de una industria elaboradora de queso utilizando membranas. Afinidad 67(547): 212–220.; Muset G B and Castells M J. 2017. Valorización del lactosuero. Colección Transferencia Tecnológica. 1ra ed. San Martín, Argentina: Instituto Nacional de Tecnologia Industrial (INTI).; Nath A, Chakraborty S, Bhattacharjee C, and Chowdhury R. 2014. Studies on the separation of proteins and lactose from casein whey by cross-flow ultrafiltration. Desalination and Water Treatment 54(2): 481-501. https://doi.org/10.1080/19443994.2014.888685Test; Panesar P, Kennedy J, Gandhi D and Bunko K. 2007. Bioutilisation of whey for lactic acid production. Food Chemistry 105(1): 1-14. https://doi.org/10.1016/j.foodchem.2007.03.035Test; Parra H R A. 2009. Lactosuero: importancia en la industria de alimentos. Revista Facultad Nacional de Agronomía - Medellín 62(1): 4967-4982.; Prazeres A-R, Carvalho F and Rivas J. 2012. Cheese whey management: A review. Journal of Environmental Management 110: 48-68. https://doi.org/10.1016/j.jenvman.2012.05.018Test; Ranaweera H, Krishnan P, Martínez-Monteagudo SI. 2022. Rheological behavior of ice-cream mixes: Impact of temperature and protein concentration. Journal of Food Process Engineering 45: e13989. https://doi.org/10.1111/jfpe.13989Test; Rektor A and Vatai G. 2004. Membrane filtration of Mozzarella whey. Desanilation 162(1): 279-286. https://doi.org/10.1016/S0011-9164Test(04)00052-9.; Vourch M, Balannec B, Chaufer B and Dorange G. 2008. Treatment of Dairy industry wastewater by reverse osmosis for water reuse. Desalination 219 (1-3): 190-202. https://doi.org/10.1016/j.desal.2007.05.013Test; Yorgun M-S, Balcioglu I-A and Saygin O. 2008. Performance comparison of ultrafiltration, nanofiltration and reverse osmosis on whey treatment. Desalination 229: 204-216. https://doi.org/10.1016/j.desal.2007.09.008Test; https://revistas.unal.edu.co/index.php/refame/article/view/98600Test

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    المصدر: Science Portal; Vol. 1 No. 2 (2020): La educación en valores para lograr la inclusión (julio-diciembre); 69-81 ; Portal de la Ciencia; Vol. 1 Núm. 2 (2020): La educación en valores para lograr la inclusión (julio-diciembre); 69-81 ; Portal da Ciência; Vol. 1 N.º 2 (2020): La educación en valores para lograr la inclusión (julio-diciembre); 69-81 ; 2953-6502

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    المصدر: Sapienza: International Journal of Interdisciplinary Studies; Vol. 3 No. 2 (2022): Multidisciplinary Contributions; 206-213 ; Sapienza: International Journal of Interdisciplinary Studies; Vol. 3 Núm. 2 (2022): Aportes Multidisciplinarios; 206-213 ; Sapienza: International Journal of Interdisciplinary Studies; v. 3 n. 2 (2022): Contribuições Multidisciplinares; 206-213 ; 2675-9780 ; 10.51798/sijis.v3i2

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