Envíos recientes

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

Benito Román, Oscar

; Melgosa Gómez, Rodrigo

; Illera Gigante, Alba Ester

; Sanz Díez, Mª Teresa

; Beltrán Calvo, Sagrario

(2018)

Contribución a congreso

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

Melgosa Gómez, Rodrigo

; Sanz Díez, Mª Teresa

; Beltrán Calvo, Sagrario

; Benito Román, Oscar

; Illera Gigante, Alba Ester

(2018)

Contribución a congreso

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

Illera Gigante, Alba Ester

; Sanz Díez, Mª Teresa

; Benito Román, Oscar

; Beltrán Calvo, Sagrario

; Melgosa Gómez, Rodrigo

(2018)

Contribución a congreso

Production of omega-3 concentrates using supercritical carbon dioxide

Sanz Díez, Mª Teresa

; Melgosa Gómez, Rodrigo

; García Solaesa, Ángela

; Benito Román, Oscar

; Illera Gigante, Alba Ester

; Beltrán Calvo, Sagrario

(2017)

Contribución a congreso

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

Fraile, Sandra

; Ruiz Pérez, María Olga

; Sanz Díez, Mª Teresa

; Benito Moreno, José Manuel

; Beltrán Calvo, Sagrario

(2017)

Contribución a congreso

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

Benito Román, Oscar

; Illera Gigante, Alba Ester

; Melgosa Gómez, Rodrigo

; García Solaesa, Ángela

; Beltrán Calvo, Sagrario

; Paz Barragán, Esther de

; Sanz Díez, Mª Teresa

(2017)

Contribución a congreso

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

Paz Barragán, Esther de

(2017)

Contribución a congreso

High pressure carbon dioxide technology: application to orange juice

Sanz Díez, Mª Teresa

; Illera Gigante, Alba Ester

; Melgosa Gómez, Rodrigo

; García Solaesa, Ángela

; Beltrán Calvo, Sagrario

(2017)

Contribución a congreso

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

Trigueros Andrés, Ester

; Illera Gigante, Alba Ester

; Sanz Díez, Mª Teresa

; Melgosa Gómez, Rodrigo

; García Solaesa, Ángela

; Beltrán Calvo, Sagrario

(2017)

Contribución a congreso

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

García Solaesa, Ángela

; Melgosa Gómez, Rodrigo

; Sanz Díez, Mª Teresa

; Beltrán Calvo, Sagrario

; Illera Gigante, Alba Ester

(2017)

Contribución a congreso

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

Melgosa Gómez, Rodrigo

; Sanz Díez, Mª Teresa

; García Solaesa, Ángela

; Beltrán Calvo, Sagrario

(2017)

Contribución a congreso

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

Illera Gigante, Alba Ester

; Sanz Díez, Mª Teresa

; Beltrán Calvo, Sagrario

; García Solaesa, Ángela

; Melgosa Gómez, Rodrigo

(2017)

Contribución a congreso

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

Varona Fernández, Sandra; Sanz Díez, Mª Teresa

; Ruiz Pérez, María Olga

; Illera Gigante, Alba Ester

(2017)

Contribución a congreso

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

Rodríguez Soto, Irene; Paz Barragán, Esther de

; Beltrán Calvo, Sagrario

; Sanz Díez, Mª Teresa

(2017)

Contribución a congreso

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

Álvarez Serrano, Elsa; Ruiz Pérez, María Olga

; Sanz Díez, Mª Teresa

; Beltrán Calvo, Sagrario

(2017)

Contribución a congreso

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

Sagredo Moya, Carmen; Paz Barragán, Esther de

; Beltrán Calvo, Sagrario

; Sanz Díez, Mª Teresa

(2017)

Contribución a congreso

Untitled: Envíos recientes

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 ﻿

Production of omega-3 concentrates using supercritical carbon dioxide ﻿

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

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 ﻿

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 ﻿

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 ﻿

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 ﻿

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

Production of omega-3 concentrates using supercritical carbon dioxide

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

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

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

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

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