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Degradation of Reactive Red 120 dye by a heterogeneous Sono-Fenton process with goethite deposited onto silica and calcite sand [PDF]
Journal of the Serbian Chemical Society, 2020 The degradation of Reactive Red 120 dye (RR-120) in synthetic waters was studied. Two processes were considered: homogeneous sono-Fenton with iron(II) sulfate and heterogeneous sono-Fenton with synthetic goethite and goethite deposited onto silica and ...
Garófalo-Villalta Soraya +6 more
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F1000Research, 2023 Background: The growing popularity of nutrient-rich foods, among which is quinoa, is due to the increasing demand for healthier choices. Oils and hydrolyzed proteins from these foods may help prevent various health issues.
Cristhian Camilo Castaño-Ángel +4 more
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La sostenibilità come paradigma: il caso dell’infrastruttura Metrofood-RI nel settore agroalimentare
SocietàMutamentoPolitica: Rivista Italiana di Sociologia, 2023 The radical changes that have been affecting society in recent decades impose on the science in general, and the social sciences in particular, a serious rethinking of concepts and research methods in order to be able to adequately interpret the ...
Mariella Nocenzi +2 more
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Frontiers in Sustainable Food Systems, 2022 Extrusion cooking is used to produce puffed snacks based on cereals and feed ingredients. Because of its nutritional properties, quinoa flour has been employed to prepare various types of foods. This study evaluates the effects of including hyper-protein
Karen Sofia Muñoz-Pabon +5 more
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Effect of the addition of garlic on the stability and sensory quality of olive paste
Grasas y Aceites, 2011 The effect of garlic on the quality and stability of olive paste was evaluated. A control paste (Pc) was prepared based on a Sevillana olive variety, the other was identical to Pc with 0.5g/100g of garlic (Pa).
M. Schwartz +3 more
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Fique as thermal insulation morphologic and thermal characterization of fique fibers
Cogent Engineering, 2019 Bio-insulations have gained great interest in recent years due to their potential to reduce energy consumption without negative environmental impacts.
Gabriel Fernando García Sánchez +3 more
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Potential and Restrictions of Food-Waste Valorization through Fermentation Processes
Fermentation, 2023 Food losses (FL) and waste (FW) occur throughout the food supply chain. These residues are disposed of on landfills producing environmental issues due to pollutants released into the air, water, and soil.
Mariana Ortiz-Sanchez +3 more
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Ciencia y Tecnología Agropecuaria, 2019 México posee condiciones óptimas para el cultivo del hule natural; sin embargo, importa más del 80 % para su consumo. Para mejorar esta situación se implementó un modelo de desarrollo de proveedores a través de Agencias de Gestión de la Innovación (agi).
María Guadalupe González-Ramírez +3 more
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