Año: 2023

https://www.scopus.com/authid/detail.uri?authorId=57216415577&origin=recordPage Abstract The escalating interest in natural substitutes for polystyrene in packaging development has directed attention towards vegetable residues such as corn husk. The objective of this study is to engineer biodegradable trays via the thermoforming process using six different formulations of cassava starch and corn husk flour, each previously sieved with mesh sizes of […]

https://www.scopus.com/authid/detail.uri?authorId=57211099615&origin=recordPage Abstract This study evaluated the pollutant levels (NO2, SO2, CO, and O3), air quality index (AQI) and the influence of meteorological variables and coronavirus disease (COVID-19) pandemic on the air quality in Rio de Janeiro. The data set used comprises periods before (March-April, 2019) and during pandemic (March-April, 2020). According to the AQI results, […]

https://www.scopus.com/authid/detail.uri?authorId=58343099500&origin=recordPage https://www.scopus.com/authid/detail.uri?authorId=58062509600&origin=recordPage https://www.scopus.com/authid/detail.uri?authorId=57665416300&origin=recordPage https://www.scopus.com/authid/detail.uri?authorId=57665416400&origin=recordPage Promotion of nutritional health in an educational setting of a vulnerable region of Peru [Promoción de la salud nutricional en un escenario educativo de una región vulnerable del Perú] Es importante reconocer que la educación para la salud, según la Organización Mundial de la Salud, es la estrategia principal que orienta […]

https://www.scopus.com/authid/detail.uri?authorId=57216415577&origin=recordPage Modification ω-6/ω-3 ratio and increase of the shelf life of anchovy oil (Engraulis ringens) with addition of olive oil (Olea europaea) Abstract In the food industry, oil blending represents a simple method for the generation of products with desired nutritional and technological properties. The objective of this work was to blend anchoveta oil (AO) […]