Nuevas estrategias para la producción de ácido láctico de segunda generación empleando tecnologías emergentes basadas en fluidos presurizados

2024

1. 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

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

   Food Hydrocolloids

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

   Food and Bioprocess Technology

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

   Journal of Membrane Science

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

   Foods