Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Jean-Yves Ragon"'
Autor:
Cécile Le Guillard, Jean-Pascal Bergé, Claire Donnay-Moreno, Josiane Cornet, Jean-Yves Ragon, Joël Fleurence, Justine Dumay
Publikováno v:
Marine Drugs, Vol 21, Iss 4, p 213 (2023)
Enzyme-assisted extraction (EAE) and ultrasound-assisted extraction (UAE) are both recognized as sustainable processes, but little has been done on the combined process known as ultrasound-assisted enzymatic hydrolysis (UAEH), and even less on seawee
Externí odkaz:
https://doaj.org/article/23c6ed58604d4d30b8ce8d0873ef38be
Autor:
Régis Baron, Jean-Yves Ragon, Jean-Pascal Bergé, Justine Dumay, Joël Fleurence, Cécile Le Guillard, Claire Donnay-Moreno, Sandrine Bruzac
Publikováno v:
Journal Of Applied Phycology (0921-8971) (Springer), 2016-08, Vol. 28, N. 4, P. 2575-2585
Ultrasound-assisted enzymatic hydrolysis is a recent process, increasingly employed for plant biomass liquefaction and the recovery of soluble biomolecules. However, to our knowledge, it has never been used on seaweeds, particularly wet ones. The aim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c051aa0f283a26dfde81ff958c6f7e35
https://archimer.ifremer.fr/doc/00308/41877/
https://archimer.ifremer.fr/doc/00308/41877/
Autor:
Jean-Yves Ragon, Jean-Pascal Bergé, Joël Fleurence, Cécile Le Guillard, Sandrine Bruzac, Claire Donnay-Moreno, Justine Dumay
Publikováno v:
Algal Research-biomass Biofuels And Bioproducts (2211-9264) (Elsevier Science Bv), 2015-11, Vol. 12, P. 522-528
The aim of this study was to compare two processes for the extraction of R-phycoerythrin (R-PE) from the red seaweed Grateloupia turuturu : ultrasound-assisted extraction (UAE) and ultrasound-assisted enzymatic hydrolysis (UAEH). Process efficiencies
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f9a905eb1a47de848565bb216757a60
https://archimer.ifremer.fr/doc/00292/40332/
https://archimer.ifremer.fr/doc/00292/40332/
Autor:
Jean-Yves Ragon, Jean-Pascal Bergé, Antonio Guadix, Raúl Pérez-Gálvez, Christine Chopin, Max Mastail
Publikováno v:
Journal of Food Engineering (0260-8774) (Elsevier), 2009-07, Vol. 93, N. 1, P. 66-71
Fresh sardine (employed as discard model species) was pressed with a hydraulic press in order to obtain a partially dewatered cake (whose volume represents between 55% and 60% of the initial Volume of raw material) and a 3-phase press liquor comprisi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4df523d895d3f0ca4fc7af87d40fa52
https://archimer.ifremer.fr/doc/00000/7415/
https://archimer.ifremer.fr/doc/00000/7415/