Proiektua BU027P23
Tecnologías sostenibles de fluidos presurizados para valorizar subproductos de la industria agroalimentaria ricos en proteínas: nuevas estrategias, escalado y análisis tecno-económico y medioambiental
Finantzatzailea: CONSEJERIA DE EDUCACION
Deialdia: (CONSEJERIA DE EDUCACION)
Autonomia-arlokoak. Norgehiagoka-aren araubidean eman da.
Ikertzaileak
(4) proiektuarekin lotutako argitalpenak
Erakutsi tipologiaren arabera2024
-
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
-
Kinetics of extraction and degradation of pectin derived compounds from onion skin wastes in subcritical water
Food Hydrocolloids
-
Fractionation and refining of pectic oligosaccharides derived from onion skins through continuous feed diafiltration
Journal of Membrane Science
-
Potential of Subcritical Water Hydrolysis to Valorize Low-Valued Ray-Finned Fish (Labeobarbus nedgia): Effects of Hydrolysis Temperature and Pressurization Agent
Foods