Zobrazeno 1 - 10
of 11
pro vyhledávání: '"2302.12 Fermentación"'
Autor:
Perez Perez, Alba, Garcia Del Rio, Pablo, Lobato Rodriguez, Álvaro, Garrote Velasco, Gil, Gullon Estevez, Beatriz
This study dealt with the use of environmentally friendly processes based on microwave-assisted autohydrolysis (MAA) and deep eutectic solvents (DES) for the selective fractionation of Robinia pseudoacacia wood (RW) within a biorefinery approach. MAA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3690::494ce35c93f21a638d9500d9db0160e3
https://linkinghub.elsevier.com/retrieve/pii/S0926669023009226
https://linkinghub.elsevier.com/retrieve/pii/S0926669023009226
Autor:
Delicia L. Bazán, Pablo G. del Río, José Manuel Domínguez, Sandra Cortés-Diéguez, Juan C. Mejuto, Nelson Pérez-Guerra
Publikováno v:
Foods; Volume 11; Issue 19; Pages: 3117
The aim of this work was to study the production of kefir-like beverages via the fed-batch fermentation of red table grape juice at initial pHs of 3.99 (fermentation A) and 5.99 (fermentation B) with kefir grains during 4 repeated 24-h fed-batch subc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f51bffc6ac1a4dc4bf24d16c8b5004c
Autor:
Ricardo Troncoso Recio, Nelson Pérez Guerra, Ana Torrado Agrasar, Clara Asunción Tovar Rodríguez
Publikováno v:
Gels; Volume 8; Issue 11; Pages: 689
The influence of casein hydrolysates (CHs) and yeast on the viscoelasticity of wheat dough at 25 °C were analysed. Three wheat doughs were studied: the unyeasted dough (UYD), the unyeasted dough with CHs (UYD-C) and the yeasted dough (YD). The chara
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::702630593ba156eadfbfbabb55546cef
https://pubmed.ncbi.nlm.nih.gov/36354597
https://pubmed.ncbi.nlm.nih.gov/36354597
Autor:
Fernando Giménez-Palomares, Pedro Fernández de Córdoba, Juan C. Mejuto, Ricardo J. Bendaña-Jácome, Nelson Pérez-Guerra
Publikováno v:
Mathematics; Volume 10; Issue 5; Pages: 677
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Nisin, an antibacterial compound produced by Lactococcus lactis strains, has been approved by the US Food and Drug Administration to be used as a safe food additive to control the growth of undesirable pathogenic bacteria. Nisin is commonly described
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6292b1a1e43bb5ce897ed9b001809a55
Publikováno v:
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Universidade de Vigo (UVigo)
This study deals with the multiproduct valorization of the invasive macroalgae Sargassum muticum within a green biorefinery concept using microwave hydrothermal treatment. Temperatures of 160 and 180 ◦C for 0–60 min (severities 1.62–3.54) were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5be5caefc79e705b846ebb31ff97e029
http://hdl.handle.net/11093/2409
http://hdl.handle.net/11093/2409
Publikováno v:
International Journal of Molecular Sciences, Vol 22, Iss 10004, p 10004 (2021)
International Journal of Molecular Sciences
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Volume 22
Issue 18
International Journal of Molecular Sciences
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Volume 22
Issue 18
Nowadays, probiotics has been proposed for substituting antibiotics in animal feed, since the European Union (EU) banned the latter compounds in 2006 to avoid their serious side effects on human health. Therefore, this work aimed to produce a probiot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31b548edf08a9b153567830c28109e00
https://doi.org/10.20944/preprints202107.0682.v1
https://doi.org/10.20944/preprints202107.0682.v1
Autor:
Rebeca Díez Antolínez
Publikováno v:
BULERIA: Repositorio Institucional de la Universidad de León
Universidad de León
BULERIA. Repositorio Institucional de la Universidad de León
instname
Universidad de León
BULERIA. Repositorio Institucional de la Universidad de León
instname
227 El suero lácteo, principal subproducto del procesado de leche y queso, supone un gran desafío para el sector lácteo, tanto por los elevados volúmenes generados, como por su elevada carga orgánica. A este desafío en su gestión debe sumarse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::959b63c336e4126d782acac68d5455a9
http://hdl.handle.net/10612/12673
http://hdl.handle.net/10612/12673
Publikováno v:
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Universidade de Vigo (UVigo)
En la actualidad, existe una creciente demanda por bebidas con componentes funcionales activos, con propiedades que promueven el bienestar y sobre todo por aquellos que contienen microorganismos probióticos (especialmente bacterias y levaduras). El
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::08940a7c321953c9e4a913685a4b92a9
http://hdl.handle.net/11093/1643
http://hdl.handle.net/11093/1643
Autor:
Alessandra Biancolillo, Federico Marini, Miguel A. Prieto, Angelo Antonio D’Archivio, María Guðjónsdóttir, Jesus Simal-Gandara, Paula Garcia-Oliveira, Francesca Di Donato, Abdo Hassoun
Publikováno v:
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Processes, Vol 8, Iss 988, p 988 (2020)
Processes
Universidade de Vigo (UVigo)
Processes, Vol 8, Iss 988, p 988 (2020)
Processes
Publisher's version (útgefin grein)
In this review, we summarize the most recent advances in monitoring changes induced in fish and other seafood, and meat and meat products, following the application of traditional processing processes by mean
In this review, we summarize the most recent advances in monitoring changes induced in fish and other seafood, and meat and meat products, following the application of traditional processing processes by mean
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::386547c655e29d2b07f4eadbcff34d45
https://www.mdpi.com/2227-9717/8/8/988
https://www.mdpi.com/2227-9717/8/8/988
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Agronomy, Vol 10, Iss 1962, p 1962 (2020)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Agronomy, Vol 10, Iss 1962, p 1962 (2020)
Producción Científica
There has been growing demand by consumers for grain-based products with well-balanced nutritional profiles and health-promoting properties. The components of the flours obtained from different grains can be modified or i
There has been growing demand by consumers for grain-based products with well-balanced nutritional profiles and health-promoting properties. The components of the flours obtained from different grains can be modified or i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14d694aa1b5e781289f057981e44cc0c
https://doi.org/10.3390/agronomy10121962
https://doi.org/10.3390/agronomy10121962