Universidad de Burgos Repositorio Repositorio

Departamento de Biotecnología y Ciencia de los Alimentos

 
 
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Extraction and recovery of phenolic compounds from olive leaves

Omega–3 encapsulation by PGSS-drying and conventional drying methods. Particle characterization and oxidative stability

Recovery of polyphenols compounds from wheat bran biomass by using pressurized water

Supercritical Carbon Dioxide extraction of Quinoa oil: Study of the influence of process parameters on the extraction yield and oil quality

Encapsulation of an omega-3 concentrate by particles from gas saturated solutions (PGSS)-drying: particle characterization and oxidative stability

Enzymatic inactivation of apple and tomato juices using HPCD (high pressure carbon dioxide) technology and its effect on the quality parameters of the juice

Optimisation of an emulsification process for wheat bran oil encapsulation with proteins

Production of omega-3 concentrates using supercritical carbon dioxide

High Pressure Carbon Dioxide Technology as cold pasteurization in cloudy apple juice

Study of the oxidation of an omega-3 concentrate after formulation as oil in water emulsions

Supercritical carbon dioxide extraction of quinoa oil: Study of the influence of process parameters on the extraction yield and oil quality

High pressure CO2 solubility in food model solutions and fruit juices

Characterization of Campylobacter species in Spanish retail from different fresh chicken products and their antimicrobial resistance

Modelling the fate and serogroup variability of persistent Listeria monocytogenes strains on grated cheese at different storage temperatures

Microcellular polymer films based on cross-linked 1-vinyl-2-pyrrolidone and methyl methacrylate

Effect of high pressure carbon dioxide on tomato juice: inactivation kinetics of pectin methylesterase and polygalacturonase and determination of other quality parameters

Evaluación de la eficacia de las altas presiones para alargar la vida útil de variedades de morcilla con nuevos ingredientes

Evaluation of HPCD batch treatments on enzyme inactivation kinetics and selected quality characteristics of cloudy juice from Golden delicious apples

Oxidation kinetics of sardine oil in the presence of commercial immobilized lipases commonly used as biocatalyst

Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice

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