Capítulos de libro (39) Publicacións nas que participase algún/ha investigador/a

2020

  1. Aquaculture and by-products: Challenges and opportunities in the use of alternative protein sources and bioactive compounds

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 127-185

  2. Biosurfactants: The use of biomolecules in cosmetics and detergents

    New and Future Developments in Microbial Biotechnology and Bioengineering: Microbial Biomolecules: Properties, Relevance, and Their Translational Applications (Elsevier), pp. 163-185

  3. Chapter 3: Controlling Biogenic Amine Formation in Food

    Food Chemistry, Function and Analysis (Royal Society of Chemistry), pp. 41-61

  4. Conventional purification and isolation

    Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications (Elsevier), pp. 129-153

  5. Development of fermented food products assisted by ultrasound

    Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products (Elsevier), pp. 275-298

  6. Development of new food and pharmaceutical products: Nutraceuticals and food additives

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 53-96

  7. Dynamics and innovative technologies affecting diets: Implications on global food and nutrition security

    Food Security and Nutrition (Elsevier), pp. 257-276

  8. Effect of Chemical Composition on the Thermal Profiles of Afuega’l Pitu Cheese (PDO)

    Springer Proceedings in Materials (Springer Nature), pp. 49-53

  9. Evaluation of the protein and bioactive compound bioaccessibility/bioavailability and cytotoxicity of the extracts obtained from aquaculture and fisheries by-products

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 97-125

  10. Extraction and purification of fucoidan from marine sources

    Encyclopedia of Marine Biotechnology (wiley), pp. 1093-1125

  11. Extractions of anthocyanins: Conventional and novel technologies

    Anthocyanins: Antioxidant Properties, Sources and Health Benefits (Nova Science Publishers, Inc.), pp. 29-50

  12. Fluoxetine and pirimicarb abatement by ecofriendly electro-fenton process

    Advances in Science, Technology and Innovation (Springer Nature), pp. 117-120

  13. Heterocyclic aromatic amines in cooked food: Toxicology and analysis

    Food Toxicology and Forensics (Elsevier), pp. 421-460

  14. Impact of Ca2+ on the Rheology of Hybrid Carrageenan from Mastocarpus stellatus and Chondrus crispus Red Seaweeds

    Springer Proceedings in Materials (Springer Nature), pp. 79-82

  15. In vitro and in vivo antioxidant activity of anthocyanins

    Anthocyanins: Antioxidant Properties, Sources and Health Benefits (Nova Science Publishers, Inc.), pp. 169-204

  16. Increasing sustainability on the metallurgical industry by integration of membrane nf processes: Acid recovery

    Advances in Science, Technology and Innovation (Springer Nature), pp. 411-413

  17. Influence of High-Pressure Processing on the Nutritional Changes of Treated Foods

    Innovative Food Processing Technologies: A Comprehensive Review (Elsevier), pp. 74-86

  18. Integration of liquid–liquid membrane contactors and electrodialysis for ammonia recovery from urban wastewaters

    Advances in Science, Technology and Innovation (Springer Nature), pp. 359-361

  19. Introduction to food fraud

    Food Toxicology and Forensics (Elsevier), pp. 1-30

  20. Legal regulations and consumer attitudes regarding the use of products obtained from aquaculture

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 225-245