Proyecto de Investigación
Project PDC2022-133443-I00 PROWATER2BIO
Diseño de un prototipo para la extracción de bioproductos con agua subcrítica
Funder:
AGENCIA ESTATAL DE INVESTIGACION
date_range
Duration: from 01 December 2022 to 30 November 2024
(24 months)
Finished
euro
125,000.00 EUR
Of National scope.
Call:
(AGENCIA ESTATAL DE INVESTIGACION)
Researchers
Publications related to the project
Show by type2024
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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
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Green fractionation and hydrolysis of fish meal to improve their techno-functional properties
Food Chemistry
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Comparative Selective Conversion of Biomass-Derived Mono- and Polysaccharides into Lactic Acid with Lanthanide Lewis Acid Catalysts
Food and Bioprocess Technology
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Exploring the bioactive potential of algae residue extract via subcritical water extraction: Insights into chemical composition and biological activity
Food Chemistry
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Fractionation and refining of pectic oligosaccharides derived from onion skins through continuous feed diafiltration
Journal of Membrane Science
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Potential of Subcritical Water Hydrolysis to Valorize Low-Valued Ray-Finned Fish (Labeobarbus nedgia): Effects of Hydrolysis Temperature and Pressurization Agent
Foods
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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
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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
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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
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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
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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
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Valorization of brewer's spent grain by furfural recovery/removal from subcritical water hydrolysates by pervaporation
Separation and Purification Technology