Ultrafiltration of Black Soldier Fly (Hermetia illucens) and Mealworm (Tenebrio molitor) Protein Concentrates to Enhance Emulsifying and Foaming Properties

Autor: Madushika K. Ranasinghe, Aurélie Ballon, Sílvia de Lamo-Castellví, Montserrat Ferrando, Carme Güell

Publikováno v: Membranes, Vol 13, Iss 2, p 137 (2023)

Mealworm, TM (Tenebrio molitor), and black soldier fly, BSF (Hermetia illucens) are of special interest for food and feed applications due to their environmental benefits such as low water and land requirements, low greenhouse gas emissions, and high

Externí odkaz: https://doaj.org/article/db1569a0e1824dd48100cf88bf249c32

ATR-FTIR Spectroscopy Combined with Multivariate Analysis Successfully Discriminates Raw Doughs and Baked 3D-Printed Snacks Enriched with Edible Insect Powder

Autor: Nerea García-Gutiérrez, Jorge Mellado-Carretero, Christophe Bengoa, Ana Salvador, Teresa Sanz, Junjing Wang, Montse Ferrando, Carme Güell, Sílvia de Lamo-Castellví

Publikováno v: Foods, Vol 10, Iss 8, p 1806 (2021)

In a preliminary study, commercial insect powders were successfully identified using infrared spectroscopy combined with multivariate analysis. Nonetheless, it is necessary to check if this technology is capable of discriminating, predicting, and qua

Externí odkaz: https://doaj.org/article/1030abe6322344eabe90d75a4fd97e77

Linking Findings in Microfluidics to Membrane Emulsification Process Design: The Importance of Wettability and Component Interactions with Interfaces

Autor: Karin Schroën, Montse Ferrando, Silvia de Lamo-Castellví, Sami Sahin, Carme Güell

Publikováno v: Membranes, Vol 6, Iss 2, p 26 (2016)

In microfluidics and other microstructured devices, wettability changes, as a result of component interactions with the solid wall, can have dramatic effects. In emulsion separation and emulsification applications, the desired behavior can even be co

Externí odkaz: https://doaj.org/article/4ffaaedd5c50438594dad3c554e56812

Low-energy high-throughput emulsification with nickel micro-sieves for essential oils encapsulation

Autor: Wael Kaade, Carme Güell, Carles Torras, Asad Khanmohammed, Montse Ferrando, Sílvia De Lamo-Castellví

Publikováno v: Journal of Food Engineering. 263:326-336

Lemon oil is widely used in food manufacturing, however its tendency to oxidize and its lipophilic character requires its encapsulation, either in emulsions or in microcapsules. Conventional emulsification technologies are highly energy intensive, da

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0ed76623f3ba38b953096519ceea86cd
https://doi.org/10.1016/j.jfoodeng.2019.07.006

ATR-FTIR Spectroscopy Combined with Multivariate Analysis Successfully Discriminates Raw Doughs and Baked 3D-Printed Snacks Enriched with Edible Insect Powder

Autor: Carme Güell, Jorge Mellado-Carretero, Montse Ferrando, Sílvia De Lamo-Castellví, Christophe Bengoa, Teresa Sanz, Junjing Wang, Nerea García-Gutiérrez, Ana Salvador

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname
Foods
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
Volume 10
Issue 8
Foods, Vol 10, Iss 1806, p 1806 (2021)

In a preliminary study, commercial insect powders were successfully identified using infrared spectroscopy combined with multivariate analysis. Nonetheless, it is necessary to check if this technology is capable of discriminating, predicting, and qua

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d72530670be7ee648e18539d9e7c5f0
http://hdl.handle.net/10261/248512