Funder: CONSEJERIA DE EDUCACION
date_range Duration: from 01 November 2020 to 31 October 2023 (36 months) Finished
euro 251,852.90 EUR

Of Regional scope.

Call: (CONSEJERIA DE EDUCACION)
Program: Subvenciones del programa de apoyo a proyectos de investigación cofinanciadas por el Fondo Europeo de Desarrollo Regional 2020
Subprogram: PLAN AUTONOMICO DE PROYECTOS DE INVESTIGACION

Researchers

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

Former participants (3)

Publications related to the project

Show by type

2024

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

    Food Chemistry

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

    Food Chemistry

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

    Journal of Supercritical Fluids

  4. 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

2023

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

    Industrial Crops and Products

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

    Food Chemistry

  3. 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

  4. 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

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

    Separation and Purification Technology

2022

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

    Journal of Membrane Science

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

    Journal of Environmental Chemical Engineering

  3. Subcritical Water as Pretreatment Technique for Bioethanol Production from Brewer’s Spent Grain within a Biorefinery Concept

    Polymers

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

    Food Chemistry

  5. Preparation of Water-in-Oil Nanoemulsions Loaded with Phenolic-Rich Olive Cake Extract Using Response Surface Methodology Approach

    Foods

2021

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

    Journal of Supercritical Fluids

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

    Food Chemistry

  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. 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

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

    Food and Bioproducts Processing

  7. Extraction optimization and valorization of the cornelian cherry fruits extracts: Evidence on antioxidant activity and food applications

    Applied Sciences (Switzerland)

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

    Journal of Cleaner Production

  9. 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

2020

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

    Antioxidants