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Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments

Albarracín, Micaela; Talens Oliag, Pau; Martínez Navarrete, Nuria; González, Rolando J; Drago, Silvina R (Sage, 2016-06)

[EN] Physicochemical properties and structural characteristics of whole rice flours with different treatments (soaking, germination and extrusion cooking) were studied. Water solubility, water absorption, crystallinity, ...
Removal of 8-quinolinecarboxylic acid pesticide from aqueous solution by adsorption on activated montmorillonites

Mekhloufi, M.; Zehhaf, A.; Benyoucef, Abdelghani; Quijada Tomás, Cesar; Morallon, Emilia (Springer Verlag (Germany), 2013-12)

Sodium montmorillonite (Na-M), acidic montmorillonite (H-M), and organo-acidic montmorillonite (Org-H-M) were applied to remove the herbicide 8-quinolinecarboxylic acid (8-QCA). The montmorillonites containing adsorbed ...
Thermodynamic approach to equilibrium isotherms in salted structured food

Fito, P.; Fito Suñer, Pedro José; Betoret Valls, Noelia; Argüelles Foix, Angel Luís; Chenoll Cuadros, Maria de la Creu (Wiley, 2011-06)

[EN] Some foods are preserved by salting in NaCl saturation conditions (fish, meat and some vegetables). It is known that the polyphasic and multicomponent character of foods plays a basic role in defining equilibrium ...

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