Is this you? Create Your Porfile
Avatar

Reinaldo Boquet

Facultad de Ciencias Exactas y Naturales

Network

Latest external collaboration on country level. Dive into details by clicking on the dots.

Explore More

Hotspot

Dive into the research topics where Reinaldo Boquet is active.

Explore More

Publication

Featured researches published by Reinaldo Boquet.

Journal of Food Engineering | 1992

Some features of the parameter k of the GAB equation as applied to sorption isotherms of selected food materials

Jorge Chirife; Ernesto O. Timmermann; Héctor A. Iglesias; Reinaldo Boquet

Abstract This work reports that the parameter k (factor correcting the properties of the multilayer) in the GAB sorption equation varies from nearly unity to as low as 0·56 for a large variety of food constituents and related materials. Values of k for proteins fall in a relatively narrow range of 0·82–0·88 (average 0·84±0·03 SD), while for starchy materials they fall in the range 0·70–0·77 (average 0·74±0·03 SD).

International Journal of Food Science and Technology | 1978

Equations for fitting water sorption isotherms of foods

Reinaldo Boquet; Jorge Chirife; Héctor A. Iglesias

International Journal of Food Science and Technology | 2007

Equations for fitting water sorption isotherms of foods. III. Evaluation of various three-parameter models

Reinaldo Boquet; Jorge Chirife; Héctor A. Iglesias

Journal of Food Science | 2006

Kinetics of Water Uptake by Food Powders

A.M.R. Pilosof; Reinaldo Boquet; G.B. Bartholomai

Journal of Food Science | 1983

A New Model for Describing the Water Sorption Isotherm of Foods

Jorge Chirife; Reinaldo Boquet; Constantino Ferro Fontan; Héctor A. Iglesias

Journal of Food Science | 1980

PREDICTION OF WATER SORPTION ISIOTHERMS OF FOOD MODELS FROM KNOWLEDGE OF COMPONENTS SORPTION BEHAVIOR

Héctor A. Iglesias; Jorge Chirife; Reinaldo Boquet

International Journal of Food Science and Technology | 2007

Technical note: On the equivalence of isotherm equations

Reinaldo Boquet; Jorge Chirife; Héctor A. Iglesias

Journal of Food Science | 1982

Effect of Heat Treatment on Sorption Isotherms and Solubility of Flour and Protein Isolates from Bean Phaseolus vulgaris

A.M.R. Pilosof; G.B. Bartholomai; Jorge Chirife; Reinaldo Boquet

International Journal of Food Science and Technology | 2007

Water activity in multicomponent non-electrolyte solutions

C. Ferro Fontan; Jorge Chirife; Reinaldo Boquet

International Journal of Food Science and Technology | 2007

Some characteristics of the heat of water vapour sorption in dried foodstuffs

Jorge Chirife; Héctor A. Iglesias; Reinaldo Boquet

Explore More

Collaboration

Dive into the Reinaldo Boquet's collaboration.

Top Co-Authors
Avatar

Jorge Chirife

Facultad de Ciencias Exactas y Naturales

View shared research outputs
Top Co-Authors
Avatar

Héctor A. Iglesias

Facultad de Ciencias Exactas y Naturales

View shared research outputs
Top Co-Authors
Avatar

A.M.R. Pilosof

Facultad de Ciencias Exactas y Naturales

View shared research outputs
Top Co-Authors
Avatar

Constantino Ferro Fontan

Facultad de Ciencias Exactas y Naturales

View shared research outputs
Top Co-Authors
Avatar

G.B. Bartholomai

Facultad de Ciencias Exactas y Naturales

View shared research outputs
Top Co-Authors
Avatar

C. Ferro Fontan

Facultad de Ciencias Exactas y Naturales

View shared research outputs
Top Co-Authors
Avatar

Ernesto O. Timmermann

Facultad de Ciencias Exactas y Naturales

View shared research outputs
Explore More
Researchain Logo
Decentralizing Knowledge