Browsing Química by Title
Now showing items 76-95 of 153
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Evaluación del Efecto Antihiperglucémico del Bagazo de Naranja (Citrus sinensis var. Valencia) en Estudios in vivo.
(2008)En los estudios in vivo se trabajó con ratas Wistar, a las cuales se les indujo diabetes, estas fueron tratadas con diferentes dosis de harina de bagazo deshidratado de naranja, se cuantificaron los niveles de glucosa en ... -
Evaluación del Efecto Antihiperglucémico del Bagazo de Naranja (Citrus sinensis var.Valencia) en Estudios in vitro.
(2008)The objective of the present work was evaluate the anti-hyperglycemic effect of the orange bagasse (Citrus sinensis Var. Valencia), with in vitro studies. The orange bagasse was dehydrated to 70 ºC during 7 h. After, the ... -
Evaluation of clinical and immunopathological features of different infective doses of Trypanosoma cruzi in dogs during the acute phase
(2012)Infection with Trypanosoma cruzi is a major risk in Latin America, and dogs are believed to be good models for evaluating Chagas disease. Here, we evaluated the clinical and immunopathological alterations developed by ... -
Evolution of ascorbic acid degradation during hot air drying of papaya maradol (Carica papaya).
(2012)Papaya maradol (Carica papaya) is a fragile, perishable fruit, highly accepted worldwide. To keep the quality of papaya from harvest to the consumers, conservation techniques are often used; among them, one of the most ... -
Formation, morphology and biotechnological applications of filamentous fungal pellets: A review.
(2017)Bioprocesses with fungal biomass have been the subject of a growing interest in biotechnology industry because they represent a rich source of enzymes, antibiotics, vitamins, and complex metabolites, which have a great ... -
Formation, morphology and biotechnological applications of filamentous fungal pellets: A review.
(2017)Bioprocesses with fungal biomass have been the subject of a growing interest in biotechnology industry because they represent a rich source of enzymes, antibiotics, vitamins, and complex metabolites, which have a great ... -
Formation, morphology and biotechnological applications of filamentous fungal pellets: A review.
(2017)Bioprocesses with fungal biomass have been the subject of a growing interest in biotechnology industry because they represent a rich source of enzymes, antibiotics, vitamins, and complex metabolites, which have a great ... -
Formation, morphology and biotechnological applications of filamentous fungal pellets: A review.
(2017)Bioprocesses with fungal biomass have been the subject of a growing interest in biotechnology industry because they represent a rich source of enzymes, antibiotics, vitamins, and complex metabolites, which have a great ... -
Funcionalización de 2-arilbenzoxazoles con 1,2,3-triazoles vía reacción de tipo Click.
(2013)Los 2-arilbenzoxazoles constituyen una claseimportante de compuestos heterocíclicos ya queestán presentes en sustancias con propiedadesbiológicas importantes. -
Funcionalización de 2-arilbenzoxazoles con 1,2,3-triazoles vía reacción de tipo Click.
(2013)Los 2-arilbenzoxazoles constituyen una claseimportante de compuestos heterocíclicos ya queestán presentes en sustancias con propiedadesbiológicas importantes. -
La Gestión Integral de los Residuos Sólidos Urbanos (GIRSU)
(2024-07-08)La Gestión Integral de los Residuos Sólidos Urbanos (GIRSU) es una de las estrategias más eficaces para enfrentar el problema que representan estos residuos, ya que los considera como un factor de desarrollo económico ... -
Importancia del análisis de los alimentos
(2011-08)Parte práctica aplica los métodos de análisis para resolver problemas composición y naturaleza química de la materia. -
INCORPORACIÓN DE ÁCIDOS GRASOS OMEGA 3 EN HUEVO DE GALLINAS PONEDORAS A TRAVÉS DE LA SUPLEMENTACIÓN CON ACEITE DE HÍGADO DE BACALAO
(2011)Los peces son la principal fuente de ácidos grasos poliinsaturados como el ácido eicosapentaenoico (EPA) y ácido docosahexaenoico (DHA). Los huevos enriquecidos con estos ácidos grasos puede ser una fuente alternativa para ... -
Influence of acetic acid bacteria on the acidity of the cocoa beans during fermentation.
(2012)During cocoa fermentation, acetic acid bacteria (AAB) produce acetic acid. The increase and diffusion of this acid in the grain, causes biochemical changes that impact on taste and quality. The acid beans are used in limited ...