2014
Determination of nitrites in commercial sausages by anthocyanins degradation. Experimental design and optimization. Galan-Vidal C.A., Castaneda-Ovando A., Paez-Hernandez M.E., Contreras-Lopez E. (2014) Journal of the Mexican Chemical Society 58 180-18
Abstract
With the purpose of obtaining the main factors in the nitritequantification by bleaching Roselle anthocyanins, an experimentaldesign (23) was carried out. The control factors were ultrasound, timeand temperature at two levels (?, +). Results for sausages analysiswere obtained by the colorimetric method of AOAC 973.31, and theproposed spectrophotometric method. Statistical analysis show thatresults do not differ significantly. A better linear calibration range isobtained using this new method. The main advantage is the reagentsthat are used are cheaper
CARACTERIZACIÓN FISICOQUÍMICA DEL LACTOSUERO EN EL VALLE DE TULANCINGO
The Avrami Index and the Fractal Dimension in Vegetable Oil Crystallization
Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization
EFECTO DEL EXTRACTO DE LA CEREZA EN LA REDUCCIÓN DE COLESTEROL.