Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Juan José Rodríguez-Bencomo"'
Autor:
Sandra Rodríguez-Blázquez, Laura Pedrera-Cajas, Esther Gómez-Mejía, David Vicente-Zurdo, Noelia Rosales-Conrado, María Eugenia León-González, Juan José Rodríguez-Bencomo, Ruben Miranda
Publikováno v:
International Journal of Molecular Sciences, Vol 25, Iss 2, p 1236 (2024)
Bioactive compounds extracted from plum seeds were identified and quantified, aiming to establish how the brandy manufacturing process affects the properties and possible cascade valorization of seed residues. Extraction with n-hexane using Soxhlet h
Externí odkaz:
https://doaj.org/article/ede3338202a64a61a9f86ac24f2d2f1d
Autor:
Iolanda Nicolau-Lapeña, Juan José Rodríguez-Bencomo, Pilar Colás-Medà, Inmaculada Viñas, Vicente Sanchis, Isabel Alegre
Publikováno v:
Food and Bioprocess Technology. 16:804-823
Patulin is a mycotoxin whose presence in apple-derived products and fruit juices is legally regulated, being its maximum limits established in the legislation of multiple countries. However, the management of contaminated batches is still an issue fo
Autor:
Francisco José Martínez López, Pau Matias-Guiu, Juan José Rodríguez-Bencomo, José Ricardo Pérez-Correa
Publikováno v:
Journal of Food Processing and Preservation. 44
Autor:
Olga Martín-Belloso, Juan José Rodríguez-Bencomo, Vicente Sanchis, Inmaculada Viñas, Robert Soliva-Fortuny
Publikováno v:
Repositorio Abierto de la UdL
Universitad de Lleida
Recercat. Dipósit de la Recerca de Catalunya
instname
Universitad de Lleida
Recercat. Dipósit de la Recerca de Catalunya
instname
Patulin is a toxic mycotoxin usually associated with apple products. Due to its unhealthy effects for humans, its content is regulated by the food safety authorities. The removal or degradation of this mycotoxin in contaminated apple juices has been
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4df057acd9b1b87bb264b046cbcea586
http://hdl.handle.net/10459.1/67922
http://hdl.handle.net/10459.1/67922
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2019, 297, pp.125027. ⟨10.1016/j.foodchem.2019.125027⟩
Food Chemistry, Elsevier, 2019, 297, pp.125027. ⟨10.1016/j.foodchem.2019.125027⟩
The structure and the cation-exchange functional groups of hybrid silica materials were evaluated for the effective detoxification of hydroalcoholic solutions containing eight toxic biogenic amines (BA) usually found in fermented beverages. Results s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb66c9af1c67323cd44221efadb5d32e
https://hal.archives-ouvertes.fr/hal-02160791/file/S030881461931129X.pdf
https://hal.archives-ouvertes.fr/hal-02160791/file/S030881461931129X.pdf
Autor:
Francisco José Martínez López, José Ricardo Pérez-Correa, Juan José Rodríguez-Bencomo, Pau Matias-Guiu
Publikováno v:
Food Chemistry. 245:1087-1097
Developing new distillation strategies can help the spirits industry to improve quality, safety and process efficiency. Batch stills equipped with a packed column and an internal partial condenser are an innovative experimental system, allowing a fas
Autor:
Eduardo Garza‐Moreira, Juan José Rodríguez-Bencomo, Francisco José Martínez López, Pau Matias-Guiu
Publikováno v:
Journal of the Institute of Brewing. 124:100-105
Autor:
Francisco José Martínez López, Matteo Marangon, Fernando N. Salazar, Mariela Labbe, Eugenio Lira, Juan José Rodríguez-Bencomo
Publikováno v:
European Food Research and Technology. 243:2043-2054
In this work, we compare the effect of the addition during fermentation of both sodium bentonite and sodium-activated bentonite on the protein content, protein stability, lees volume, and aroma compounds of a Sauvignon blanc wine. Protein unstable Sa
Autor:
Sonia Marín, Antonio J. Ramos, Juan José Rodríguez-Bencomo, Vicente Sanchis, Bernat Borràs-Vallverdú
Publikováno v:
Recercat. Dipósit de la Recerca de Catalunya
instname
Recercat: Dipósit de la Recerca de Catalunya
Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio Abierto de la UdL
Universitad de Lleida
instname
Recercat: Dipósit de la Recerca de Catalunya
Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio Abierto de la UdL
Universitad de Lleida
Deoxynivalenol (DON) is a mycotoxin produced mainly by Fusarium species and occurs predominantly in cereal grains such as wheat. Due to its toxic effects, in the European Union DON content in unprocessed cereals and processed cereal-based products fo
Publikováno v:
Food and Bioprocess Technology. 9:1885-1892
The production of spirits by distillation of wine, fruit wines, and grape pomace is normally carried out using classic copper Charentais alembic or batch distillation columns. An alternative to these classic systems, however, is a rectification packe