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Browsing by Subject "Kinetics"

Now showing items 1-20 of 46

Accuracy of analytical-numerical solutions of the Michaelis-Menten equation

Gonzalez-Parra, G.; Acedo Rodríguez, Luis; Arenas, A. (Sociedade Brasileira de Matemática Aplicada e Computacional, 2011)

[EN] It is the aim of this paper to investigate a suitable approach to compute solutions of the powerful Michaelis-Menten enzyme reaction equation with less computational effort. We obtain analytical-numerical solutions ...
Análisis comparativo de la comunicación no verbal en un corpus de discursos políticos del presidente Pedro Sánchez

Wen, Qing (Universitat Politècnica de València, 2022-10-21)

[ES] Este trabajo de investigación pretende ofrecer un análisis de la comunicación no verbal de un corpus de discursos políticos pronunciados por el presidente español Pedro Sánchez durante su campaña electoral, y en el ...
Análisis de los mecanismos de transferencia de materia y calor en el secado convectivo de hígado de cerdo asistido por ultrasonidos de potencia

Szmaj Aguilar, Jaroslaw (Universitat Politècnica de València, 2023-05-11)

[ES] El hígado de cerdo posee alto valor proteico y es rico en vitaminas y minerales, elementos que lo convierten en un importante producto alimenticio y es objeto de múltiples investigaciones dirigidas a su valorización ...
Combined theoretical and spectroscopic mechanistic studies for improving activity and selectivity in heterogeneous catalysis

Boronat Zaragoza, Mercedes; Concepción Heydorn, Patricia (Elsevier, 2017-05-01)

[EN] By combining theoretical modelling, in situ spectroscopy and kinetic studies it is possible to understand, at the molecular level, the role that the different types of active centres co-existing on real heterogeneous ...
Comparación y modelización de la cinética de deshidratación de hojas de moringa en instalación cerrada en campo y en secador convectivo de bandejas

Mocholí Pérez, Borja (Universitat Politècnica de València, 2022-10-18)

[ES] El cambio climático implica recurrir a cultivos menos exigentes en aporte hídrico y más tolerantes con las altas temperaturas. En este sentido, la adaptación de la Moringa oleifera a la cuenca mediterránea española ...
Contribución al estudio de la aplicación de ultrasonidos de alta intensidad en procesos de secado a baja temperatura

Santacatalina Bonet, Juan Vicente (Universitat Politècnica de València, 2016-03-07)

[EN] Dehydration is one of the most commonly used operations in the food industry, and although its aim is to extend the shelf life of foods by reducing their water activity, it could also involve quality degradation. ...
Desarrollo de una bebida de almendra. Estudio de su proceso de extracción y estabilización por deshidratación

Calleja Lapeña, Fernando (Universitat Politècnica de València, 2021-12-22)

[ES] En la actualidad, las bebidas vegetales están siendo muy demandadas debido a sus beneficiosas propiedades para la salud y también como consecuencia del descenso del consumo de leche. En general, las bebidas vegetales ...
Development of a chemiluminescence-based quantitatve lateral flow immunoassay for on-field detection of 2,4,6-trinitrotoluene

Mirasoli, Mara; Buragina, Angela; Dolci, Luisa Stella; Guardigli, Massimo; Simoni, Patrizia; Montoya Baides, Ángel; Maiolini, Elisabetta; Girotti, Stefano; Roda, Aldo (ELSEVIER SCIENCE BV, 2012)

[EN] Simple, rapid and highly sensitive assays, possibly allowing on-site analysis, are required in the security and forensic fields or to obtain early signs of environmental pollution. Several bioanalytical methods and ...
Dietary acrylamide: What happens during digestion

Sansano Tomás, Mariola; Heredia Gutiérrez, Ana Belén; Peinado Pardo, Irene; Andrés Grau, Ana María (Elsevier, 2017)

[EN] Acrylamide is a well-known potentially carcinogen compound formed during thermal processing as an intermediate of Maillard reactions. Three objectives were addressed: the impact of gastric digestion on acrylamide ...
Drying modelling of defrosted pork meat under forced convection conditions

Clemente Polo, Gabriela; Bon Corbín, José; Sanjuán Pellicer, María Nieves; Mulet Pons, Antonio (Elsevier, 2011-07)

Drying is the lengthiest and the most energy consuming step during the production of dry-cured ham, affecting also the curing process and consequently product quality. In order to manage the drying process, it is quite ...
Drying of mangoes applying pulsed UV light as pre-treatment

Braga, Thayane; Silva, Ebenezer; Rodrigues, Sueli; Fernandes, Fabiano (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] High intensity pulsed UV Light is a non-thermal treatment used in sanitization of fruits and vegetables. In this work, we have applied high intensity pulsed UV light as a pretreatment for convective air-drying evaluating ...
Effect of pH and nitrite concentration on nitrite oxidation rate

Jiménez Douglas, Emérita; Giménez García, Juan Bautista; Ruano García, María Victoria; FERRER, J.; Serralta Sevilla, Joaquín (Elsevier, 2011-07-29)

The effect of pH and nitrite concentration on the activity of the nitrite oxidizing bacteria (NOB) in an activated sludge reactor has been determined by means of laboratory batch experiments based on respirometric techniques. ...
Effect of pH, temperature ,conductivity and sediment size on thorium activities along Jucar River (Spain)

Sanchez, F; Rodríguez-Álvarez, M.J. (Springer VerlagAkadémiai Kiadó, 1999-12)

[EN] A study is presented on the distribution of thorium and radium isotopes in sediments, suspended matter and water collected along Jucar river (East of Spain), using low-level alpha-spectrometry. The first aim of this ...
Effect of processing on the drying kinetics and functional value of dried apricot

Igual Ramo, Marta; García Martínez, Eva María; Martín-Esparza, M.E.; Martínez Navarrete, Nuria (Elsevier, 2012-07)

Apricots can be considered as a good source of phenolic compounds, which are beneficial for human health. Microwaves may be an alternative to the conventional sun or hot air drying techniques used to obtain dried apricot. ...
Effect of saccharide additives on dehydration–drying kinetics and quality properties of dried kiwi fruit products

Ueno, Shigeaki; Iijima, Rei; Harada, Mari; Liu, Hsiuming; Shimada, Reiko; Fukami, Ken (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] The effects of saccharide additives on the dehydration and drying properties as well as the quality properties of dried kiwi fruit products were investigated. Sliced kiwi fruits were soaked and dehydrated in citric ...
Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

Vega-Galvez, Antonio; Ah-Hen, Kong; Chacana, Marcelo; Vergara, Judith; Martínez Monzó, Javier; García Segovia, Purificación; Lemus Mondaca, Roberto; Di Scala, Karina Cecilia (Elsevier, 2012-05-01)

The aim of this work was to study the effect of temperature and air velocity on the drying kinetics and quality attributes of apple (var. Granny Smith) slices during drying. Experiments were conducted at 40, 60 and 80 °C, ...
Enzyme-mediated controlled release systems by anchoring peptide sequences on mesoporous silica supports

Coll Merino, Mª Carmen; Mondragón Martínez, Laura; Martínez Mañez, Ramón; Sancenón Galarza, Félix; Marcos Martínez, María Dolores; Soto Camino, Juan; Amoros del Toro, Pedro Jose; Pérez Payá, Enrique (Wiley-VCH Verlag, 2011-02-01)

Gated community: Peptides anchored to the surface of silica mesoporous supports by a valid procedure act as gatekeepers. In this way, "zero release" supports that selectively deliver the cargo in the presence of a suitable ...
Estudio termodinámico y espectrofotométrico del secado de pasta formulada con harina de chufa

Rodríguez Sepúlveda, Gabriela Massiel (Universitat Politècnica de València, 2017-12-26)

[ES] En este trabajo se formuló pasta a partir de harina de chufa y se secó a baja temperatura (40ºC, 1,5 m/s) durante distintos tiempos de secado (10, 20, 40, 80, 140 y 200 min), analizando la masa, el volumen, la humedad ...
Evaluation of the acid pretreatment of agroindustrial waste assisted by high-intensity ultrasound for further bioethanol production

Carregari Polachini, Tiago (Universitat Politècnica de València, 2019-10-21)

[ES] El pre-tratamiento de los residuos de la agroindustria es una de las etapas más complejas del proceso de conversión de biomasa en bioetanol. Esta etapa consiste basicamente en aplicar tratamientos físicos o químicos ...
Evolución del contenido en acrilamida durante el proceso digestivo de distintos alimentos

Romero Sánchez, Isabel (Universitat Politècnica de València, 2016-09-13)

[ES] La acrilamida es un compuesto potencialmente cancerígeno, con carácter neurotóxico y genotóxico. Está presente en un gran número de alimentos, especialmente en aquellos de origen vegetal que han sido sometidos ...