Projet 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
Financeur: CONSEJERIA DE EDUCACION
Annonce: (CONSEJERIA DE EDUCACION)
Sphère Régional. Il a été accordé sur une base Compétition compétitive.
Chercheurs
Publications liées au projet
Montrer par typologie2024
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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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Kinetics of extraction and degradation of pectin derived compounds from onion skin wastes in subcritical water
Food Hydrocolloids
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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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Fractionation and refining of pectic oligosaccharides derived from onion skins through continuous feed diafiltration
Journal of Membrane Science