Publicaciones (140) Publicaciones de SAGRARIO BELTRAN CALVO

2024

  1. Comparative Selective Conversion of Biomass-Derived Mono- and Polysaccharides into Lactic Acid with Lanthanide Lewis Acid Catalysts

    Food and Bioprocess Technology

  2. 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

  3. Evaluation of homogeneous and heterogeneous catalytic strategies for furfural production from sugar-derived biomass in a solvent-free green pressurized reaction media (subcritical water-CO2)

    Biomass and Bioenergy, Vol. 187

  4. Exploring the bioactive potential of algae residue extract via subcritical water extraction: Insights into chemical composition and biological activity

    Food Chemistry, Vol. 458

  5. Fractionation and refining of pectic oligosaccharides derived from onion skins through continuous feed diafiltration

    Journal of Membrane Science, Vol. 708

  6. Green fractionation and hydrolysis of fish meal to improve their techno-functional properties

    Food Chemistry, Vol. 452

  7. Isoflavone-rich extracts from okara using supercritical fluid extraction: Kinetic modeling and characterization

    Food and Bioproducts Processing, Vol. 148, pp. 321-329

  8. Kinetics of extraction and degradation of pectin derived compounds from onion skin wastes in subcritical water

    Food Hydrocolloids, Vol. 153

  9. 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

  10. Potential of Subcritical Water Hydrolysis to Valorize Low-Valued Ray-Finned Fish (Labeobarbus nedgia): Effects of Hydrolysis Temperature and Pressurization Agent

    Foods, Vol. 13, Núm. 10

  11. Studies of degradation of pectin derived compounds from onion skins in subcritical water

    Journal of Supercritical Fluids, Vol. 206

2023

  1. Collagen paste obtained from pigskin defatted with supercritical carbon dioxide

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 411-412

  2. 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

  3. Production of small peptides and low molecular weight amino acids by subcritical water from fish meal: Effect of pressurization agent

    Food Chemistry, Vol. 418

  4. Study of subcritical water scale-up from laboratory to pilot system for brewer's spent grain valorization

    Industrial Crops and Products, Vol. 191

  5. 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

  6. 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

  7. Valorization of brewer's spent grain by furfural recovery/removal from subcritical water hydrolysates by pervaporation

    Separation and Purification Technology, Vol. 309

2022

  1. 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

  2. Filtration of subcritical water hydrolysates from red macroalgae byproducts with ultraporous ceramic membranes for oligosaccharide and peptide fractionation

    Journal of Membrane Science, Vol. 660