Universidad de Burgos Repositorio Repositorio

Grupo de investigación Biotecnología Industrial y Medioambiental (BIOIND)

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

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

Substrates emulsification process to improve lipase-catalyzed sardine oil glycerolysis in different systems. Evaluation of lipid oxidation of the reaction products

Comparison of glycerolysis of sardine oil by Lipozyme 435 in solvent free and SC-CO2 media

High-pressure phase equilibria of the pseudo-ternary system carbon dioxide + ethanol + fish oil

Enzymatic inactivation of apple juice using HPCD (High Pressure Carbon Dioxide) technology and its effect on the quality parameters of the juice

High pressure carbon dioxide technology: application to orange juice

Effect of high pressure carbon dioxide (HPCD) treatment on enzyme inactivation and other properties of tomato juice

Efecto del tratamiento por ultrasonidos en el zumo de manzana no clarificado

Formulación de un concentrado de ácidos grasos poliinsaturados omega-3 con lecitina de soja mediante emulsificación por ultrasonidos

Estudio de la estabilidad coloidal y oxidativa de emulsiones con alto contenido en ácidos grasos omega-3

Aplicación de tecnologías emergentes a la formulación de compuestos bioactivos de interés para la industria alimentaria

Separation of sodium lactate from Span 80 and SDS surfactants by ultrafiltration

Supercritical carbon dioxide as solvent in the lipase-catalyzed ethanolysis of fish oil: kinetic study

Phase behaviour of the pseudo-ternary system carbon dioxide + ethanol + fish oil at high pressures

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

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