Universidad de Burgos Repositorio Repositorio

Departamento de Biotecnología y Ciencia de los Alimentos

 
 
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Effect of high pressure carbon dioxide processing on pectin methylesterase activity and other orange juice properties

Formulation and characterisation of wheat bran oil-in-water nanoemulsions

Extraction of alkylresorcinols from wheat bran with supercritical CO2

Concentration by pervaporation of representative brown crab volatile compounds from dilute model solutions

Supercritical fluid extraction of wheat bran oil: Study of extraction yield and oil quality

Enzymatic activity and conformational and morphological studies of four commercial lipases treated with supercritical carbon dioxide

Supercritical fluid extraction of corn germ oil: Study of the influence of process parameters on the extraction yield and oil quality

Concentration by pervaporation of brown crab volatile compounds from dilute model solutions: Evaluation of PDMS membrane

Liquid–liquid equilibria for systems glycerol + sardine oil + tert-alcohols

Kinetic study and kinetic parameters of lipase‐catalyzed glycerolysis of sardine oil in a homogeneous medium

Production and concentration of monoacylglycerols rich in omega-3 polyunsaturated fatty acids by enzymatic glycerolysis and molecular distillation

Study of the influence of process parameters on liquid andsupercritical CO2 extraction of oil from rendered materials: fish meal and oil characterization

Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties

Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties

Applications of Wine Pomace in the Food Industry: Approaches and Functions

Effect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage

Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties

The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings

Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats

Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion

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