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Search Results: 1 - 10 of 158530 matches for " Héctor Alonso "
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Es el paciente, estúpido!
Héctor Alonso
Medicina (Buenos Aires) , 2012,
Abstract:
La Clínica y el Laboratorio, antes y ahora: Una apreciación
Héctor O. Alonso
Medicina (Buenos Aires) , 2004,
Abstract:
El principio de complementariedad y las estrategias de actuación de la Corte Penal Internacional en la fase de examen preliminar: Por qué la Corte Penal Internacional mantiene su examen preliminar, pero no abre una investigación, sobre la situación en Colombia?
Héctor Olásolo Alonso
Revista Electrónica de Estudios Internacionales , 2012,
Abstract: The article analyses the role of the Prosecutor’s Office in applying the complementarity principle through its preliminary examinations during the first ten years of the International Criminal Court. It underlies the important role that the ICC has started playing within the International Community, the need for a different strategy for each of the situations under analysis by the ICC Office of the Prosecutor, and the significant role of the preliminary examinations to strengthen national courts and rule of law in the states concerned
DETERMINATION OF THE ISOSTERIC HEAT TO PLANTAIN PULP (musa paradisiaca) BY SORPTION ISOTHERMS
CIRO,HéCTOR; OSORIO,JAIRO ALEXANDER; CORTéS,ELKIN ALONSO;
DYNA , 2008,
Abstract: for sorptional data to be useful in simulation and design of storage and drying systems, they must be represented by equations valid in the conditions usually found in industrial practice. using the modified chung-pfost model and fitted by desorption the net and total isosteric heat of plantain pulp was evaluated. the net isosteric heat decreased with increasing moisture content ranging from 1670 kj/kg (5%.d.b) to 215 kj/kg (26%.d.b) where the better goodness of fit was presented by polynomial and power-law models.
DETERMINATION OF THE ISOSTERIC HEAT TO PLANTAIN PULP (musa paradisiaca) BY SORPTION ISOTHERMS
HéCTOR CIRO,JAIRO ALEXANDER OSORIO,ELKIN ALONSO CORTéS
DYNA , 2008,
Abstract: Las isotermas de sorción para ser usadas en la simulación y dise o de procesos de secado y almacenamiento de alimentos deben ser representadas por modelos válidos dentro de las condiciones encontradas en la práctica industrial. Usando el modelo de Chung-Pfost y ajustado por desorción el calor isostérico neto y totalpara pulpa de plátano fueron determinados. El calor neto isotérico neto decreció con el contenido de humedad del producto variando desde 1670 kJ/kg (5%.d.b) a 215 kJ/kg (26%.d.b) donde esta variación fue representada por el modelo potencial y polinomial.
EFECTO REOLóGICO DE HIDROCOLOIDES SOBRE LA SALMUERA DE MARINADO DE CARNE BOVINA
TAPASCO Z,YOMAIRA; RESTREPO M,DIEGO ALONSO; SUáREZ M,HéCTOR;
Biotecnología en el Sector Agropecuario y Agroindustrial , 2011,
Abstract: in some countries the practice of marinated meat has been turned into routine practice, however losses from cooking are considerable. the objective of this research was to assess the performance of three hydrocolloid thixotropic thickening agent in the brine used for marinating meat. hydrocolloids used were: xanthan gum, guar gum and carrageenan i, was initially proposed a mix design to choose the best one. he was then evaluated the effect on the thixotropy presented the optimal mixture of hydrocolloids contained in a standard brine marinated red meat. the optimal mix of hydrocolloids found was of 87% and 13% xanthan gum and carrageenan used in the brine at three concentrations 0,5%, 1.0% and 1,5%. this brine was used to marinate meat samples bovine semitendinosus muscle. treatment samples were chilled in cava for 3 days. weight losses were determined before and after cooking at 80°c internal temperature and made the texture profile analysis. the results indicated that the best concentration of hydrocolloids for the treatments was 1,5%. was established only significant difference (p<0,05) for moisture loss and attributes gomosidad and chewiness.
SíNTESIS DE POLI-ANILINA por OXIDACIóN ELECTROQUíMICA
RESTREPO,HéCTOR FABIáN; CERVERA,JESúS GEOFFREY; ALONSO HOYOS,BIBIAN;
DYNA , 2005,
Abstract: in this work it was studied the temperature and initial monomer concentration (aniline) effect upon the morphology and conductivity of polyaniline obtained by electro-polymerization with cyclic voltammetry on glassy carbon supports. the initial aniline salt was characterized by infrared analysis (i.r.). the morphology of the obtained polyaniline was analyzed by scanning electronic microscopy (s.e.m.), and conductivity by electrochemical impedance spectroscopy (e.i.s.). the obtained results show a polymerization rate increase and polymer morphology changes with the increase of temperature and monomer concentration. the s.e.m. analysis shows three kinds of polymer formations for different polymerization parameters: spangles, filaments and granules. the eis results show higher polymer conductivity and capacitance at high temperatures and high concentrations.
ESTUDIO PRELIMINAR DEL COMPORTAMIENTO REOLOGICO BAJO COMPRESIóN UNIDIRECCIONAL DE LA PULPA DE PLáTANO (Musa AAB Simmonds)
CIRO VELáSQUEZ,HéCTOR JOSé; MONROY LAITON,FABIAN ARMANDO; CORTéS MARíN,ELKIN ALONSO;
DYNA , 2008,
Abstract: samples of plantain pulp (musa aab simmonds) were subjected to tests of unidirectional compression using an analyzer of texture ta-xt2i. the true flow curves (stress-strain) and rheological properties such as stress, strain and toughness to failure point were evaluated. the material was subjected under two loading direction (longitudinal and transversal) and three positions throughout the longitudinal axis of the product: initial, middle and final. the statistical analyses showed that the product is highly anisotropic, where the direction of load and the position within the material are significant effects in the rheological response of the material.
INFLUENCIA DEL ALGINATO DE SODIO SOBRE LA SINERESIS EN JAMóN COCIDO
Montoya Pérez,Luz Amparo; Restrepo Molina,Diego Alonso; Suárez Mahecha,Héctor;
Revista Facultad Nacional de Agronomía, Medellín , 2010,
Abstract: the aim of this study was to evaluate the quality of cooked pork ham using sodium alginate and carrageenan during processing and storage at 8°c for 35 days. two treatments were conducted using sodium alginate 0.3% and 0.5% and carrageenan treatment 0.5%, after preparation the pork cooked ham was vacuum packed at 8 °c for 35 days. the results indicate that the major water losses were presented from the 21 day of the storage period, without significant differences between treatments (p> 0.05). the lowest water loss corresponded to treatment with sodium alginate at 0.5% and the loss was greater for treatment with 0.5% carrageenan (p <0.05). the initial mesophilic count was of 1.03 log cfu / g, by the end of the storage period were obtained values of 5.74 log cfu / g showing no significant differences among treatments. the initial ph values of 6.64 were declining throughout the storage period, reaching values of 6.35. for flavor attribute highest and lowest scores corresponded to ham prepared with carrageenan 0.5% and alginate 0.3% respectively. the appearance attribute shows the highest scores for carrageenan 0.5%, while smaller values correspond to ham formulated with 0.3% alginate. for cutting force, the minor values correspond to ham with carrageenan 0.5 %, whereas the worst qualifications correspond again to ham elaborated with alginate 0.3 %. in this respect, the texture of product, specifically the bite, is negatively affected by the use of alginates.
INFLUENCIA DE ESPECIAS NATURALES EN LA VIDA úTIL Y ACEPTACIóN SENSORIAL DE SALCHICHA BRATWURST
Suárez Mahecha,Héctor; Restrepo Molina,Diego Alonso; Carrasquilla Galeano,Luz Adriana;
Revista Facultad Nacional de Agronomía, Medellín , 2011,
Abstract: the aim of this research was the production of sausage bratwurst, using four meat formulations of beef, pork and mixture of them, and two basic seasonings. microbiological, physicochemical analysis and sensory test of hedonic scale were made. the microbiological results showed a stable product, with low growth of microorganisms as an antagonistic effect of spices at the end of the storage period. physicochemical results showed differences in moisture, protein, fat, calories and chlorides after the cooking process. the stipulated values fulfill with ntc 1325 norm, except in protein quantity of treatments t1 (meat beef and spices mixture 1) and t2 (pork and beef mixture with spices mixture 1). with respect to sensory tests, treatments t1 and t2 were the better acceptance among consumer judges.
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