Tecnologías sostenibles de fluidos presurizados para valorizar subproductos de la industria agroalimentaria ricos en proteínas: nuevas estrategias, escalado y análisis tecno-económico y medioambiental

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

   Journal of Membrane Science

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

   Foods