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
Synthesis of Zn compounds derived from 1H-benzimidazol-2-ylmethanamine
Zinc Electrodeposition from Chloride Solutions onto Glassy Carbon Electrode
Do Spiroarsoranes Exhibit Polytopal Equilibrium in Solution?
Evaluación de Esteroides Aromáticos como Indicadores de Madurez Térmica en Extractos de Roca
Revisión de variables de diseño y condiciones de operación en la electrocoagulación