Research unit
UNIDAD DE INVESTIGACION CONSOLIDADA 128-Biotecnología Industrial y Medioambiental
Vigente desde 2015
Publications (12) Publications in which a researcher has participated
2010
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Desarrollo de salchichas cocidas enriquecidas con aceites de oliva y salmón
Eurocarne: La revista internacional del sector cárnico, Núm. 191, pp. 76-84
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Diseño de proyectos piloto de adaptación de asignaturas de la Licentiatura en Ciencia y Tecnología de los Alimentos y las nuevas demandas de implantación de créditos ECTS: (European Credit Transfer System)
Buenas prácticas en nuestras aulas universitarias (Servicio de Publicaciones), pp. 49-60
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Effect of high hydrostatic pressure on volatile profile of cooked turkey breast meat
Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods
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Equilibrium Distribution Model of Betaine between Surfactant Micelles and Water: Application to a Micellar-Enhanced Ultrafiltration Process
Industrial and Engineering Chemistry Research, Vol. 49, Núm. 14, pp. 6578-6586
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Ethyl lactate production via esterification of lactic acid with ethanol combined with pervaporation
Chemical Engineering Journal, Vol. 165, Núm. 2, pp. 693-700
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Evaluación por competencias en el grado y posgrado Química
Buenas prácticas en nuestras aulas universitarias (Servicio de Publicaciones), pp. 81-100
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Formulation, characterization and treatment of metalworking oil-in-water emulsions
Clean Technologies and Environmental Policy, Vol. 12, Núm. 1, pp. 31-41
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Herramientas metodológicas aplicadas al desarrollo de competencias en las materia de Ingeniería Química adaptadas al Espacio Europeo de Educación Superior
Buenas prácticas en nuestras aulas universitarias (Servicio de Publicaciones), pp. 61-80
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Production of omega-3 polyunsaturated fatty acid concentrates: A review
Innovative Food Science and Emerging Technologies, Vol. 11, Núm. 1, pp. 1-12
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Study along storage of volatile compounds of two fish oils extracted by supercritical carbon dioxide
Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods
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Vacuum evaporation of surfactant solutions and oil-in-water emulsions
Chemical Engineering Journal, Vol. 162, Núm. 1, pp. 201-207
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Volatile compounds in supercritical carbon dioxide extracts of brown crab (Cancer Pagurus) processing by-product
Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods