Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Carmen M. Sánchez-Arévalo"'
Publikováno v:
International Journal of Molecular Sciences, Vol 25, Iss 10, p 5233 (2024)
Phenolic compounds from a hydroalcoholic extract of wet olive pomace were purified and concentrated by an integrated membrane process in organic media. First, UF010104 (Solsep BV) and UP005 (Microdyn Nadir) membranes were tested to be implemented in
Externí odkaz:
https://doaj.org/article/b939f2113ce04acebb485e9b3f383a3d
Autor:
Carmen M. Sánchez-Arévalo, Ane Pérez García-Serrano, María Cinta Vincent-Vela, Silvia Álvarez-Blanco
Publikováno v:
Membranes, Vol 13, Iss 2, p 119 (2023)
Despite the environmental concerns raised every year by the generation of high volumes of wet olive pomace, it contains valuable phenolic compounds that are essential for the valorization of this by-product. In this work, an integrated process to rec
Externí odkaz:
https://doaj.org/article/b77042cb0bcc4ec1afc16bc299cca785
Autor:
Víctor Garcés, Ana González, Laura Sabio, Carmen M. Sánchez-Arévalo, Natividad Gálvez, José M. Dominguez-Vera
Publikováno v:
Materials, Vol 13, Iss 2, p 481 (2020)
Yogurt is one of the most emblematic and popular fermented foods. It is produced by the fermentation of milk lactose by bacteria such as Streptococcus thermophilus and Lactobacillus acidophilus. Magnetic (MNPs) and gold nanoparticles (AuNPs) were inc
Externí odkaz:
https://doaj.org/article/1615aabdbf794c8087ae898f59d40e32
Autor:
Carmen M. Sánchez-Arévalo, Tim Croes, Bart Van der Bruggen, María Cinta Vincent-Vela, Silvia Álvarez-Blanco
Publikováno v:
Separation and Purification Technology. 305:122396
ispartof: SEPARATION AND PURIFICATION TECHNOLOGY vol:305 status: published
Autor:
Carmen M. Sánchez-Arévalo, Alicia Iborra-Clar, María Cinta Vincent-Vela, Silvia Álvarez-Blanco
Publikováno v:
LWT. 165:113742
Autor:
Lucía Olmo-García, Carmen M. Sánchez-Arévalo, Romina Paula Monasterio, Alegría Carrasco-Pancorbo, José María Olmo-Peinado, Alberto Fernández-Gutiérrez
Publikováno v:
Journal of Agricultural and Food Chemistry. 67:9295-9306
As a result of an innovative olive fruit processing method involving stone removal and dehydration, a new kind of olive oil and olive flour are generated. The main objective of this work was to accomplish the comprehensive characterization of the min
Autor:
Álvaro Jimeno-Jiménez, Carlos Carbonell-Alcaina, Carmen M. Sánchez-Arévalo, Silvia Álvarez-Blanco, María-Cinta Vincent-Vela
[EN] The efficiency of nanofiltration to purify the tyrosol present in the olive mill wastewaters (OMWWs) has been studied. The similar molecular weight of tyrosol and the sucrose existing in this kind of by-products restricts the discrimination betw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::34b302e8930a3aad1f305435ce64b629
https://hdl.handle.net/10251/189495
https://hdl.handle.net/10251/189495
Autor:
Carmen M. Sánchez-Arévalo, Víctor Garcés, Natividad Gálvez, A. L. González, José M. Domínguez-Vera, Laura Sabio
Publikováno v:
Materials, Vol 13, Iss 2, p 481 (2020)
Materials
Volume 13
Issue 2
Materials
Volume 13
Issue 2
Yogurt is one of the most emblematic and popular fermented foods. It is produced by the fermentation of milk lactose by bacteria such as Streptococcus thermophilus and Lactobacillus acidophilus. Magnetic (MNPs) and gold nanoparticles (AuNPs) were inc