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Energy saving is one of the greatest challenges in the aluminum industry. In an effort to determine viable ways to improve pot design and reduce energy consumption, an Alumar team conducted a… (More)
Microalgae are an enormous biological resource, representing one of the most promising sources for the development of new food products and applications. Pea protein/k-carrageenan/starch gels,… (More)
The influence of gum concentration and rhamsan/welan gum ratio on rheological properties, droplet size distribution and physical stability of eco-friendly O/W emulsions stabilized by an ecological… (More)
Small amplitude oscillatory shear and steady shear flow properties of rhamsan gum and welan gum dispersions containing an eco-friendly surfactant (a polyoxyethylene glycerol ester) formulated to… (More)
The addition of salts to foodstuffs to improve the mechanical characteristics and thereby increasing sample strength has been widely studied in gels of model systems, however has been investigated to… (More)
Most studies evaluating the use of essential oils (EO) as antibacterial agents focus mainly on minimal inhibitory concentrations (MIC) rather than minimal bactericidal concentrations (MBC). In this… (More)
Alumar which is one of Alcoa units, by following a corporate vision, is pursuing ways to reduce greenhouse gas emissions.