Design Optimization of a Tray Bioreactor for Solid-State Fermentation: Study of Process Parameters through Protein Modification of By-Products

Autor: Pau Sentís-Moré, María-Paz Romero-Fabregat, Cristina Rodríguez-Marca, Antonio-Jesús Guerra-Sánchez, Nàdia Ortega-Olivé

Publikováno v: Fermentation, Vol 9, Iss 10, p 921 (2023)

This study investigated the design of a tray bioreactor for solid-state fermentation, applying Rhizopus oryzae to oilseed meals as the substrate. Two process variables were continuously monitored in the bioreactor to ensure precise control of the env

Externí odkaz: https://doaj.org/article/4f4047bfa8e14237904d3607a8b3c51e

Bioactive Compounds and Antioxidant Capacity in Pearling Fractions of Hulled, Partially Hull-Less and Hull-Less Food Barley Genotypes

Autor: Mariona Martínez-Subirà, María-Paz Romero, Alba Macià, Eva Puig, Ignacio Romagosa, Marian Moralejo

Publikováno v: Foods, Vol 10, Iss 3, p 565 (2021)

Three food barley genotypes differing in the presence or absence of husks were sequentially pearled and their fractions analyzed for ash, proteins, bioactive compounds and antioxidant capacity in order to identify potential functional food ingredient

Externí odkaz: https://doaj.org/article/9ba8158d44344304aa21f90e340a72e4

Small Mesh-Bags within Industrial Malting Batches as a Simple Non-Expensive Alternative Micro-Malting Technique

Autor: Neus Prieto-Diez, Tomás Ramo, Ignacio Romagosa, María-Paz Romero

Publikováno v: Journal of the American Society of Brewing Chemists. 81:327-332

In malting and brewing, early assessment of small batches of barley is of great interest. Thus, micro-malting methods on a laboratory scale are needed in order to determine the potential quality of raw materials, particularly of new advanced barley g

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f51277ba64c4afd61f9a5b65b2babd21
https://doi.org/10.1080/03610470.2022.2052784

Interplay between TDP-43 and docosahexaenoic acid-related processes in amyotrophic lateral sclerosis

Autor: Daniel Cacabelos, Victòria Ayala, Ana Belén Granado-Serrano, Mariona Jové, Pascual Torres, Jordi Boada, Rosanna Cabré, Omar Ramírez-Núñez, Hugo Gonzalo, Aranzazu Soler-Cantero, José Carlos Enrique Serrano, Maria Josep Bellmunt, María Paz Romero, María José Motilva, Takashi Nonaka, Masato Hasegawa, Isidre Ferrer, Reinald Pamplona, Manuel Portero-Otín

Publikováno v: Neurobiology of Disease, Vol 88, Iss , Pp 148-160 (2016)

Background: Docosahexaenoic acid (DHA), a key lipid in nervous system homeostasis, is depleted in the spinal cord of sporadic amyotrophic lateral sclerosis (sALS) patients. However, the basis for such loss was unknown. Methods: DHA synthetic machiner

Externí odkaz: https://doaj.org/article/522bb7b3ed7f4a11b872e14ef1be0ab6

Thermal and non-thermal processing of red-fleshed apple: how are (poly)phenol composition and bioavailability affected?

Autor: Silvia Yuste, Alba Macià, Maria-José Motilva, Anna Pedret, María Paz Romero, Laura Rubió, Iziar A. Ludwig, Neus Prieto-Diez, Rosa Solà

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
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
Recercat. Dipósit de la Recerca de Catalunya

The present study evaluated the impact of different thermal (infrared-drying, hot air-drying and purée pasteurization) and non-thermal (freeze-drying) processing technologies on red-fleshed apple (poly)phenolic compounds. We further investigated the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b18b3c7ab16388ea947607d8b407d673
https://doi.org/10.1039/d0fo02631j