Financiador: CONSEJERIA DE EDUCACION
date_range Duración del 11 de julio de 2018 al 30 de octubre de 2021 (40 meses) Finalizó
euro 119.998,99 EUR

De ámbito Autonómico.

Convocatoria: (CONSEJERIA DE EDUCACION)
Programa: Subvenciones del programa de apoyo a proyectos de investigación cofinanciadas por el FEDER 2018-2020.
Subprograma: PLAN AUTONOMICO DE PROYECTOS DE INVESTIGACION

Investigadores/as

Foto de SAGRARIO
SAGRARIO
BELTRAN CALVO
Responsable
Foto de JOSE MANUEL
JOSE MANUEL
BENITO MORENO
Foto de OSCAR
OSCAR
BENITO ROMAN
Foto de Mª ISABEL DE LOS ANGELES
Mª ISABEL DE LOS ANGELES
ESCUDERO BARBERO
Foto de MARIA OLGA
MARIA OLGA
RUIZ PEREZ
Foto de MARIA TERESA
MARIA TERESA
SANZ DIEZ

Publicaciones relacionadas con el proyecto (16)

Mostrar por tipología

2022

  1. Semi-continuous hydrolysis of onion skin wastes with subcritical water: Pectin recovery and oligomers identification

    Journal of Environmental Chemical Engineering

  2. Valorization of brewer’s spent grain by consecutive supercritical carbon dioxide extraction and enzymatic hydrolysis

    Food Chemistry

2021

  1. Supercritical CO2 processing of omega-3 polyunsaturated fatty acids – Towards a biorefinery for fish waste valorization

    Journal of Supercritical Fluids

  2. Enzymatic hydrolysis of the industrial solid residue of red seaweed after agar extraction: Extracts characterization and modelling

    Food and Bioproducts Processing

  3. Freeze-dried extract from onion (Allium cepa cv. Horcal) skin wastes: Extraction intensification and flavonoids identification

    Food and Bioproducts Processing

  4. Kinetic study of the semi-continuous extraction/hydrolysis of the protein and polysaccharide fraction of the industrial solid residue from red macroalgae by subcritical water

    Journal of Environmental Chemical Engineering

  5. Maximizing the freeze-dried extract yield by considering the solvent retention index: Extraction kinetics and characterization of Moringa oleifera leaves extracts

    Food and Bioproducts Processing

  6. Recovery of the protein fraction with high antioxidant activity from red seaweed industrial solid residue after agar extraction by subcritical water treatment

    Journal of Applied Phycology

  7. Subcritical water as hydrolytic medium to recover and fractionate the protein fraction and phenolic compounds from craft brewer’s spent grain

    Food Chemistry

  8. Valorization of olive mill solid residue through ultrasound-assisted extraction and phenolics recovery by adsorption process

    Journal of Cleaner Production

2020

  1. Bioactive compounds of a wheat bran oily extract obtained with supercritical carbon dioxide

    Foods

  2. Formulation and preparation ofwater-in-oil-in-water emulsions loaded with a phenolic-rich inner aqueous phase by application of high energy emulsification methods

    Foods

  3. Freeze dried extract from olive leaves: Valorisation, extraction kinetics and extract characterization

    Food and Bioproducts Processing

  4. Stability and characterization studies of Span 80 niosomes modified with CTAB in the presence of NaCl

    Colloids and Surfaces A: Physicochemical and Engineering Aspects

  5. Subcritical water extraction of phenolic compounds from onion skin wastes (Allium cepa cv. horcal): Effect of temperature and solvent properties

    Antioxidants

  6. Water ultrasound-assisted extraction of polyphenol compounds from brewer’s spent grain: Kinetic study, extract characterization, and concentration

    Antioxidants