Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Francisco Segovia Gómez"'
Autor:
Francisco Segovia Gómez, Sara Peiró Sánchez, Maria Gabriela Gallego Iradi, Nurul Aini Mohd Azman, María Pilar Almajano
Publikováno v:
Antioxidants, Vol 3, Iss 2, Pp 439-454 (2014)
Consumption of avocado (Persea americana Mill) has increased worldwide in recent years. Part of this food (skin and seed) is lost during processing. However, a high proportion of bioactive substances, such as polyphenols, remain in this residue. The
Externí odkaz:
https://doaj.org/article/a45bb1eb50894a109394a767c60d3a67
Publikováno v:
Journal of Food Science. 81:C1622-C1628
Pineapple (Ananas comosus) is consumed in the form of chunks (canned), cubes, fruit salad, and also in juices, concentrates, and jams. In the processes to produce these products, the waste generated represents a high percentage of the total fruit. So
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98e3a614325086f99412318be8e37db9
https://doi.org/10.1111/1750-3841.13341
https://doi.org/10.1111/1750-3841.13341
Publikováno v:
Journal of food science. 81(7)
Pineapple (Ananas comosus) is consumed in the form of chunks (canned), cubes, fruit salad, and also in juices, concentrates, and jams. In the processes to produce these products, the waste generated represents a high percentage of the total fruit. So
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::ce61d80210d8691efd4c9608ce1328cd
https://pubmed.ncbi.nlm.nih.gov/27384012
https://pubmed.ncbi.nlm.nih.gov/27384012
Autor:
Francisco Segovia Gómez, Sebastián Muñoz-Guerra, Elisabet Rudé, Robert Quintana, Antxon Martínez de Ilarduya
Publikováno v:
Journal of Polymer Science Part A: Polymer Chemistry. 43:92-100
A series of poly(butylene terephthalate) copolyesters containing 5-tert-butyl isophthalate units up to 50 mol %, as well as the homopolyester entirely made of these units, were prepared by polycondensation from a melt. The microstructure of the copol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64aaba7781fa9d8dce247bd3a15806c2
https://doi.org/10.1002/pola.20477
https://doi.org/10.1002/pola.20477
Autor:
Maria Gabriela Gallego Iradi, Nurul Aini Mohd Azman, Francisco Segovia Gómez, María Pilar Almajano, Sara Peiró Sánchez
Publikováno v:
Antioxidants; Volume 3; Issue 2; Pages: 439-454
Recercat. Dipósit de la Recerca de Catalunya
Universitat Jaume I
Antioxidants
Antioxidants, Vol 3, Iss 2, Pp 439-454 (2014)
UPCommons. Portal del coneixement obert de la UPC
Universitat Politècnica de Catalunya (UPC)
Recercat. Dipósit de la Recerca de Catalunya
Universitat Jaume I
Antioxidants
Antioxidants, Vol 3, Iss 2, Pp 439-454 (2014)
UPCommons. Portal del coneixement obert de la UPC
Universitat Politècnica de Catalunya (UPC)
Consumption of avocado (Persea americana Mill) has increased worldwide in recent years. Part of this food (skin and seed) is lost during processing. However, a high proportion of bioactive substances, such as polyphenols, remain in this residue. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5fd293a72c7efeba3cbdb6972b4836a3
https://hdl.handle.net/2117/23601
https://hdl.handle.net/2117/23601
