Výsledky vyhledávání - "Juan A. Cárcel"

Akademický článek

Effect of freeze-thaw and PEF pretreatments on the kinetics and microstructure of convective and ultrasound-assisted drying of orange peel

Autor: Beatriz Llavata, Ronaldo E. Mello, Amparo Quiles, Jefferson L. G. Correa, Juan A. Cárcel

Publikováno v: npj Science of Food, Vol 8, Iss 1, Pp 1-9 (2024)

Abstract The main waste generated by juice industry comprises orange peels, which have a great upcycling potential once stabilized. Drying is the most used method for this purpose, but the high energy consumption prompts interest in its intensificati

Externí odkaz: https://doaj.org/article/5d36a8340a0044bcbad5c27c0751cd73

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Akademický článek

Ultrasound-assisted acid hydrolysis of cassava (Manihot esculenta) bagasse: Kinetics, acoustic field and structural effects

Autor: Tiago Carregari Polachini, Isabel Hernando, Antonio Mulet, Javier Telis-Romero, Juan A. Cárcel

Publikováno v: Ultrasonics Sonochemistry, Vol 70, Iss , Pp 105318- (2021)

Improving the actual acid hydrolysis of cassava bagasse (CB) with the assistance of high-intensity ultrasound (US) was aimed in comparison with mechanical agitation (AG). The kinetics of reducing and total sugar release were mathematically modeled. T

Externí odkaz: https://doaj.org/article/efe796b13cc14156b51b82dbc703c978

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Akademický článek

Development of dried probiotic apple cubes incorporated with Lactobacillus casei NRRL B-442

Autor: Sueli Rodrigues, Luís C.A. Silva, Antonio Mulet, Juan A. Cárcel, Fabiano A.N. Fernandes

Publikováno v: Journal of Functional Foods, Vol 41, Iss , Pp 48-54 (2018)

This work presents the development of a probiotic dried apple snack consisting of dried apple cubes impregnated with Lactobacillus casei NRRL B-442. Apple cubes were impregnated with probiotic microorganisms and dried under different temperatures (10

Externí odkaz: https://doaj.org/article/9a6ab1bc42bf435482a590a5dcf86240

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Akademický článek

Artichoke by Products as a Source of Antioxidant and Fiber: How It Can Be Affected by Drying Temperature

Autor: Ariel A. Borsini, Beatriz Llavata, Mónica Umaña, Juan A. Cárcel

Publikováno v: Foods, Vol 10, Iss 2, p 459 (2021)

The reuse of food industry by-products constitutes one of the essential pillars of the change from a linear to a circular economic model. Drying is one of the most affordable techniques with which to stabilize by-products, making their subsequent pro

Externí odkaz: https://doaj.org/article/07859f2e52814f1baea808bd52561512

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Akademický článek

Optimización de la extracción de antocianinas de arándanos

Autor: Luz M. Zapata, Ana M. Heredia, Carlos F. Quinteros, Antonio D. Malleret, Gabriela Clemente, Juan A. Cárcel

Publikováno v: Ciencia, Docencia y Tecnología, Vol 25, Iss 49, Pp 166-192 (2014)

Actualmente existe interés en las antocianinas debido a sus beneficios potenciales para la salud por su actividad antioxidante y su utilización como colorante natural en la industria alimentaria. Se pueden extraer de vegetales y frutas, como por ej

Externí odkaz: https://doaj.org/article/5414d70573914eea94b7df4e63026ba1

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Akademický článek

Zoogeographical relationships of the littoral ascidiofauna at the Antarctic Peninsula, in the Scotia Arc and in the Magellan region

Autor: Alfonso A. Ramos-Esplá, Juan A. Cárcel, Mercedes Varela

Publikováno v: Scientia Marina, Vol 69, Iss S2, Pp 215-223 (2005)

Three Spanish Antarctic research cruises (Ant-8611, Bentart-94 and Bentart-95) were carried out in the South Shetland Archipelago (Antarctic Peninsula) and Scotia Arc (South Orkney, South Sandwich and South Georgia archipelagos) on the continental sh

Externí odkaz: https://doaj.org/article/2f4e420e84804959ad12484e326b770e

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Pulsed electric field (PEF) application on wheat malting process: Effect on hydration kinetics, germination and amylase expression

Autor: Tiago Carregari Polachini, Eve-Anne Norwood, Patricia Le-Bail, Alain Le-Bail, Juan A. Cárcel

Publikováno v: Innovative Food Science & Emerging Technologies. 86:103375

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8b0079a72aad36f83cdfdc993858002a
https://doi.org/10.1016/j.ifset.2023.103375

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PEF as pretreatment to ultrasound-assisted convective drying: Influence on quality parameters of orange peel

Autor: Ronaldo E. Mello, Jefferson Luiz Gomes Corrêa, Antonio Mulet, Juan A. Cárcel, Alessia Fontana

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname

[EN] Pulsed electric field (PEF) pretreatments and ultrasound (US) application are techniques previously used to enhance the drying operation, not only increasing the kinetics but improving product quality. Because PEF pretreatments could affect prod

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61c09379debda228ddeb80adb01206c4
https://doi.org/10.1016/j.ifset.2021.102753

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Acoustic fields of acid suspensions containing cassava bagasse: Influence of physical properties on acoustic attenuation

Autor: Antonio Mulet, Tiago Carregari Polachini, Juan A. Cárcel, Javier Telis-Romero

Publikováno v: Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname

[EN] The effects produced by high-intensity ultrasound application during the acid pretreatment of biomass can enhance its later conversion into bioethanol. Therefore, it is interesting to evaluate how residues,such as cassava bagasse (CB), affect th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9401f415bb5dce78e02d3db95e32593e

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