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
Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico
CALIDAD MICROBIOLÓGICA DE PALETAS BASE AGUA Y BASE LÁCTEA ELABORADAS EN EL ESTADO DE HIDALGO, MÉXICO
Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS
CARACTERIZACIÓN DEL ALMIDÓN DE DOS VARIEDADES DE SORGO DEL ESTADO DE TAMAULIPAS