Zobrazeno 1 - 10
of 94
pro vyhledávání: '"Javier Señoráns"'
Publikováno v:
Marine Drugs, Vol 22, Iss 4, p 146 (2024)
Marine microalgae Schizochytrium sp. have a high content of docosahexaenoic acid (DHA), an omega-3 fatty acid that is attracting interest since it prevents certain neurodegenerative diseases. The obtention of a bioactive and purified DHA fatty acid e
Externí odkaz:
https://doaj.org/article/0f2809a8200e479ea919a3a5705a93a2
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 9 (2021)
Carrier-free immobilization is a key process to develop efficient biocatalysts able to catalyze the cell wall degradation in microalgae where the traditional solid supports cannot penetrate. Thus, the insolubilization of commercial Celluclast®, Alca
Externí odkaz:
https://doaj.org/article/a37fd121d460437fa3ec46366bb3fdc6
Publikováno v:
Foods, Vol 10, Iss 8, p 1928 (2021)
Microalgal biomass is a sustainable source of bioactive lipids with omega-3 fatty acids. The efficient extraction of neutral and polar lipids from microalgae requires alternative extraction methods, frequently combined with biomass pretreatment. In t
Externí odkaz:
https://doaj.org/article/730f61549819480f82bb0fb120c840d5
Autor:
Fransisco Javier Señoráns, Abdelghani Zitouni, Sid Ahmed Saadi, Cristina Blanco Llamero, Hafsa Yaiche Achour
Publikováno v:
The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology. 46:22-34
Microalgae are described as a potential alternative source of bioactive compounds that are environmentally friendly. Dunaliella on its own is well known due to its potential to accumulate large amounts of carotenoids, especially β-carotene. Green an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c27512e66111ae0b179db07c8696a1e4
https://doi.org/10.35219/foodtechnology.2022.2.02
https://doi.org/10.35219/foodtechnology.2022.2.02
Autor:
Hafsa Yaiche Achour, Cristina Blanco Llamero, Sid Ahmed Saadi, Noureddine Bouras, Abdelghani Zitouni, Javier Señoráns
Los autores de la UAM pertenecen al Departmental Section of Food Sciences
In recent years, intensive research has been conducted on natural carotenoids extraction using several processes. Conventional extraction methods require high amounts of s
In recent years, intensive research has been conducted on natural carotenoids extraction using several processes. Conventional extraction methods require high amounts of s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df74b752b8a21fd7d1cdb790b1b4b7c7
https://doi.org/10.3311/ppch.21386
https://doi.org/10.3311/ppch.21386
Publikováno v:
Marine Drugs, Vol 19, Iss 2, p 107 (2021)
To develop greener extraction alternatives for microalgae biomass, ultrasound assisted extraction (UAE) and pressurized liquid extraction (PLE) with different biobased solvents were investigated, demonstrating that both techniques are useful alternat
Externí odkaz:
https://doaj.org/article/7baf487feb3e40a78e82ab869df163d0
Publikováno v:
Molecules, Vol 25, Iss 14, p 3310 (2020)
Microalgal biomass is a sustainable and valuable source of lipids with omega-3 fatty acids. The efficient extraction of lipids from microalgae requires fast and alternative extraction methods, frequently combined with biomass pre-treatment by differe
Externí odkaz:
https://doaj.org/article/cbcc886f42f347d69dab9e0430ae587a
Autor:
Natalia Castejón, F. Javier Señoráns
Publikováno v:
Algal Research. 37:74-82
Microalgae are primary producers of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids in marine environment and so they are considered promising alternative sources of omega-3 long-chain polyunsaturated fatty acids (LC-PUFAs). Nannochloropsis ga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b7e2e16173d2c363ad4dfc37c1fd4a4
https://doi.org/10.1016/j.algal.2018.11.003
https://doi.org/10.1016/j.algal.2018.11.003
Autor:
Fornari, Tiziana, Hernández, Elvis Judith, Ruiz-Rodriguez, Alejandro, Javier Señorans, F., Reglero, Guillermo
Publikováno v:
In The Journal of Supercritical Fluids 2009 50(2):91-96
Autor:
YAICHE ACHOUR, HAFSA, BLANCO LLAMERO, CRISTINA, AHMED SAADI, SID, ZITOUNI, ABDELGHANI, JAVIER SEÑORÁNS, FRANSISCO
Publikováno v:
Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare; Dec2022, Vol. 46 Issue 2, p22-34, 13p