Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Joaquín Gómez-Estaca"'
Publikováno v:
Foods, Vol 13, Iss 13, p 2034 (2024)
This study investigates the valorization potential of yellowfin tuna (Thunnus albacares) tails to produce high-value commercial products. Firstly, the tuna tails were placed in a perforated stainless-steel cylinder, and hydraulic pressure was applied
Externí odkaz:
https://doaj.org/article/b3786ba4baee4422a36c08c755fd233b
Autor:
Alisson Sisa, Cristina Sotomayor, Lucía Buitrón, Joaquín Gómez-Estaca, Oscar Martínez-Alvarez, Mauricio Mosquera
Publikováno v:
Heliyon, Vol 9, Iss 10, Pp e20735- (2023)
This study presents an approach that utilizes low-value agro-industrial by-products as culture media for producing high-value proteolytic enzymes. The objective was to assess the impact of six agro-industrial by-products as culture media on the produ
Externí odkaz:
https://doaj.org/article/186bd6c4432449d388d97c9254f36e1c
Autor:
Susana Cofrades, Joaquín Gómez-Estaca, María Dolores Álvarez, Alba Garcimartín, Adrián Macho-González, Juana Benedí, Tatiana Pintado
Publikováno v:
Gels, Vol 10, Iss 1, p 33 (2023)
Oleogels (OG) and gelled emulsions (GE) were elaborated with a mixture of olive and chia oils (80:20 ratio) without and with the incorporation of the health-related compound curcumin. These were studied to evaluate the influence of the oil structurin
Externí odkaz:
https://doaj.org/article/af6564c9aaba4ad887e27eaad1c6f4fd
Autor:
Carol López-de-Dicastillo, Joaquín Gómez-Estaca, Gracia López-Carballo, Rafael Gavara, Pilar Hernández-Muñoz
Publikováno v:
Molecules, Vol 28, Iss 21, p 7350 (2023)
Biopolymers based on plant and animal proteins are interesting alternatives in the development of films with future prospects as food packaging. Considering that in recent years there has been an increasing interest in the valorization of agro-indust
Externí odkaz:
https://doaj.org/article/f0849a4b576040a0ade97e8a39996e02
Autor:
Joaquín Gómez-Estaca, Irene Albertos, Ana Belén Martín-Diana, Daniel Rico, Óscar Martínez-Álvarez
Publikováno v:
Foods, Vol 10, Iss 11, p 2844 (2021)
The present work shows a procedure to valorize non-commercial boiled shrimp to produce functional ingredients, using a combined treatment based on enzymatic hydrolysis and subsequent glycation under mild conditions. Antioxidant and prolyl endopeptida
Externí odkaz:
https://doaj.org/article/979661f5a98f4f408531508135653721
Autor:
Susana Cofrades, Alba Garcimartín, Joaquín Gómez-Estaca, Francisco J. Sánchez-Muniz, Beatriz Herranz, Adrián Macho-González, Juana Benedí, María Dolores Álvarez
Publikováno v:
Foods, Vol 9, Iss 11, p 1589 (2020)
This paper examines the effect of the type of the emulsifying protein (EP) (sodium caseinate (SC) and whey protein isolate (WPI)) on both oil-in-water liquid-like emulsions (Es) and the corresponding cold gelled emulsions (GEs), and also the effect o
Externí odkaz:
https://doaj.org/article/1b62f2714a7d4e7680f587e4072a4e98
Publikováno v:
Marine Drugs, Vol 18, Iss 8, p 406 (2020)
Astaxanthin is a carotenoid produced by different organisms and microorganisms such as microalgae, bacteria, yeasts, protists, and plants, and it is also accumulated in aquatic animals such as fish and crustaceans. Astaxanthin and astaxanthin-contain
Externí odkaz:
https://doaj.org/article/fd618ac869a84c47aa4acdf4aa942c28
Publikováno v:
Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
instname
Digital.CSIC. Repositorio Institucional del CSIC
Addi. Archivo Digital para la Docencia y la Investigación
instname
Digital.CSIC. Repositorio Institucional del CSIC
Addi. Archivo Digital para la Docencia y la Investigación
To find renewable and sustainable alternatives to reduce the severe environmental impact of single-use synthetic plastic packaging, glucose-crosslinked gelatin films containing different amounts of chitin nanowhiskers (CNWs) were prepared. CNWs were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fbd1a2cdf958d6431c55c86456ab1591
https://hdl.handle.net/2454/42648
https://hdl.handle.net/2454/42648
Autor:
Joaquín Gómez-Estaca, Susana Cofrades, Francisco J. Sánchez-Muniz, Alba Garcimartín, Beatriz Herranz, Juana Benedí, Adrián Macho-González, María Dolores Alvarez
Publikováno v:
Foods, Vol 9, Iss 1589, p 1589 (2020)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Foods
Volume 9
Issue 11
Digital.CSIC. Repositorio Institucional del CSIC
instname
Foods
Volume 9
Issue 11
This article belongs to the Special Issue Innovative Application of Emulsion-Based Systems to Foods: Current and Future Trends.
This paper examines the effect of the type of the emulsifying protein (EP) (sodium caseinate (SC) and whey protein is
This paper examines the effect of the type of the emulsifying protein (EP) (sodium caseinate (SC) and whey protein is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a2cc09d8017def52a5df3e1d99db1cc
https://www.mdpi.com/2304-8158/9/11/1589
https://www.mdpi.com/2304-8158/9/11/1589
Publikováno v:
Marine Drugs, Vol 18, Iss 406, p 406 (2020)
Marine Drugs
Digital.CSIC. Repositorio Institucional del CSIC
instname
Marine Drugs
Digital.CSIC. Repositorio Institucional del CSIC
instname
This article belongs to the Special Issue Astaxanthin: A Potential Therapeutic Agent.
Astaxanthin is a carotenoid produced by different organisms and microorganisms such as microalgae, bacteria, yeasts, protists, and plants, and it is also accum
Astaxanthin is a carotenoid produced by different organisms and microorganisms such as microalgae, bacteria, yeasts, protists, and plants, and it is also accum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a714ee19b6d9526eda88ace95cd38651
https://www.mdpi.com/1660-3397/18/8/406
https://www.mdpi.com/1660-3397/18/8/406