Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Patricia Gullon"'
Publikováno v:
Chemical Engineering Transactions, Vol 70 (2018)
The depletion of the fossil resources entails that the modern society must face two important challenges: the substitution of fossil-based products by biomass-based ones and the change from a linear economy towards a circular model, which could allow
Externí odkaz:
https://doaj.org/article/1177ba7af66b4712aed377df2cf7b22b
Publikováno v:
Chemical Engineering Transactions, Vol 70 (2018)
The limitation of the fossil-resources has led the research to focus on the production of biomass-based fuels from lignocellulosic agricultural residues, as it is the case of the bio-ethanol. Due to the complex and heterogeneous structure of these re
Externí odkaz:
https://doaj.org/article/a2b3c45740c24f7a979b57aff9ad6a5c
Autor:
Beatriz Míguez, Patricia Gullón, Tomás Cotos-Yáñez, Malén Massot-Cladera, Francisco José Pérez-Cano, Carlos Vila, José Luis Alonso
Publikováno v:
Frontiers in Chemical Engineering, Vol 3 (2021)
Mixtures of xylooligosaccharides (XOS) were manufactured from Eucalyptus nitens samples by hydrothermal processing. In order to obtain a product suitable to be used as a prebiotic, the liquors obtained were subjected to a refining sequence consisting
Externí odkaz:
https://doaj.org/article/0c3d215d4d6f491fa44a8dd9a1a3c1c2
Autor:
Arun K. Das, Pramod K. Nanda, Premanshu Dandapat, Samiran Bandyopadhyay, Patricia Gullón, Gopalan Krishnan Sivaraman, David Julian McClements, Beatriz Gullón, José M. Lorenzo
Publikováno v:
Molecules, Vol 26, Iss 9, p 2463 (2021)
Consumers are increasingly interested in nutritious, safe and healthy muscle food products with reduced salt and fat that benefit their well-being. Hence, food processors are constantly in search of natural bioactive ingredients that offer health ben
Externí odkaz:
https://doaj.org/article/6739eb0419904707a15afcd1f58717e1
Publikováno v:
Agronomy, Vol 11, Iss 1, p 155 (2021)
In this work, a delignification process, using lime (Ca(OH)2) as an alternative alkali, was evaluated to improve enzymatic saccharification of corn stover cellulose, with the final goal of obtaining second-generation bioethanol. For that, an experime
Externí odkaz:
https://doaj.org/article/5c74b2968bcb47e5a0dabf9a9ffb5d9f
Publikováno v:
Agronomy, Vol 10, Iss 11, p 1790 (2020)
Corn stover is the most produced byproduct from maize worldwide. Since it is generated as a residue from maize harvesting, it is an inexpensive and interesting crop residue to be used as a feedstock. An ecologically friendly pretreatment such as auto
Externí odkaz:
https://doaj.org/article/090fa51e52d84fd9bf70d36a275fca5f
Autor:
Patricia Gullón, Beatriz Gullón, Gonzalo Astray, Paulo E. S. Munekata, Mirian Pateiro, José Manuel Lorenzo
Publikováno v:
Molecules, Vol 25, Iss 18, p 4227 (2020)
From ancient times, the medicinal properties of the different Eucalyptus species are well known. In fact, plants from this family have been used in folk medicine as antiseptics, and to treat different ailments of the upper respiratory tract such as s
Externí odkaz:
https://doaj.org/article/bbe083dc2d9e44d7b83dee02b25f1af2
Autor:
Elena Domínguez, Pablo G. del Río, Aloia Romaní, Gil Garrote, Patricia Gullón, Alberto de Vega
Publikováno v:
Agronomy, Vol 10, Iss 8, p 1205 (2020)
Paulownia is a rapid-growth tree with a high biomass production rate per year and low demand of water, which make it very suitable for intercropping systems, as it protects the crops from adverse climatic conditions, benefiting the harvest yields. Mo
Externí odkaz:
https://doaj.org/article/8925812c8be847df8197bd7e8faae759
Publikováno v:
Applied Sciences, Vol 10, Iss 15, p 5074 (2020)
Hops (Humulus lupulus L.) are used traditionally in the brewing industry to confer bitterness, aroma, and flavor to beer. However, in recent years, it has been reported that female inflorescences contain a huge variety of bioactive compounds. Due to
Externí odkaz:
https://doaj.org/article/3fcdd5dde3564ab8b1d3c40b3e2e6814
Publikováno v:
Molecules, Vol 25, Iss 12, p 2859 (2020)
In the last few years, the consumer’s concern with the relationship between health and diet has led to the search of foods with functional properties beyond the nutritional. In this framework, the consumption of pomegranate has increased due to the
Externí odkaz:
https://doaj.org/article/d3d5980c415845b7be498a67cd8e3f00