UIC-128
UNIDAD DE INVESTIGACION CONSOLIDADA 128-Biotecnología Industrial y Medioambiental
Publicaciones (115) Publicaciones en las que ha participado algún/a investigador/a
2024
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Degradation kinetics of sugars (glucose and xylose), amino acids (proline and aspartic acid) and their binary mixtures in subcritical water: Effect of Maillard reaction
Food Chemistry, Vol. 442
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Development of metakaolin-based geopolymeric asymmetric membrane for oil-in-water emulsion microfiltration
Ceramics International
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Kinetics of extraction and degradation of pectin derived compounds from onion skin wastes in subcritical water
Food Hydrocolloids, Vol. 153
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Onion (Allium cepa L.) Skin Waste Valorization: Unveiling the Phenolic Profile and Biological Potential for the Creation of Bioactive Agents through Subcritical Water Extraction
Antioxidants, Vol. 13, Núm. 2
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Studies of degradation of pectin derived compounds from onion skins in subcritical water
Journal of Supercritical Fluids, Vol. 206
2023
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Designing bilayered composite films by direct agar/chitosan and citric acid-crosslinked PVA/agar layer-by-layer casting for packaging applications
Food Hydrocolloids, Vol. 144
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Isolation and characterization of two glycolipopeptids biosurfactants produced by a Lactiplantibacillus plantarum OL5 strain isolated from green olive curing water
World Journal of Microbiology and Biotechnology, Vol. 39, Núm. 11
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Production of small peptides and low molecular weight amino acids by subcritical water from fish meal: Effect of pressurization agent
Food Chemistry, Vol. 418
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Study of subcritical water scale-up from laboratory to pilot system for brewer's spent grain valorization
Industrial Crops and Products, Vol. 191
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Subcritical Water Treatment for Valorization of the Red Algae Residue after Agar Extraction: Scale-Up from Laboratory to Pilot Plant
Industrial and Engineering Chemistry Research, Vol. 62, Núm. 8, pp. 3503-3514
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Valorisation of low-valued ray-finned fish (Labeobarbus nedgia) by enzymatic hydrolysis to obtain fish-discarded protein hydrolysates as functional foods
Food and Bioproducts Processing, Vol. 141, pp. 167-184
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Valorization of brewer's spent grain by furfural recovery/removal from subcritical water hydrolysates by pervaporation
Separation and Purification Technology, Vol. 309
2022
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Adjustable Gel Texture of Recovered Crude Agar Induced by Pressurized Hot Water Treatment of Gelidium sesquipedale Industry Waste Stream: An RSM Analysis
Foods, Vol. 11, Núm. 14
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Cosmeceutical Potential of Extracts Derived from Fishery Industry Residues: Sardine Wastes and Codfish Frames
Antioxidants, Vol. 11, Núm. 10
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Encapsulation of Pomegranate Peel Extract (Punica granatum L.) by Double Emulsions: Effect of the Encapsulation Method and Oil Phase
Foods, Vol. 11, Núm. 3
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Enhanced production of aromatic hydrocarbons and phenols by catalytic co-pyrolysis of fruit and garden pruning wastes
Journal of Environmental Chemical Engineering, Vol. 10, Núm. 3
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Filtration of subcritical water hydrolysates from red macroalgae byproducts with ultraporous ceramic membranes for oligosaccharide and peptide fractionation
Journal of Membrane Science, Vol. 660
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Laboratory Experiment on Emulsions: Study of the Effect of Osmotic Pressure on Double Emulsions Preparation
Coatings, Vol. 12, Núm. 12
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Monitoring the performance of wastewater treatment plants for organic matter removal using excitation-emission matrix fluorescence
Microchemical Journal, Vol. 175
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Preparation of Water-in-Oil Nanoemulsions Loaded with Phenolic-Rich Olive Cake Extract Using Response Surface Methodology Approach
Foods, Vol. 11, Núm. 3