Departamento
Enxeñaría química
Capítulos de libro (39) Publicacións nas que participase algún/ha investigador/a
2020
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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
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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
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Chapter 3: Controlling Biogenic Amine Formation in Food
Food Chemistry, Function and Analysis (Royal Society of Chemistry), pp. 41-61
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Conventional purification and isolation
Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications (Elsevier), pp. 129-153
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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
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Development of new food and pharmaceutical products: Nutraceuticals and food additives
Advances in Food and Nutrition Research (Academic Press Inc.), pp. 53-96
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Dynamics and innovative technologies affecting diets: Implications on global food and nutrition security
Food Security and Nutrition (Elsevier), pp. 257-276
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Effect of Chemical Composition on the Thermal Profiles of Afuega’l Pitu Cheese (PDO)
Springer Proceedings in Materials (Springer Nature), pp. 49-53
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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
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Extraction and purification of fucoidan from marine sources
Encyclopedia of Marine Biotechnology (wiley), pp. 1093-1125
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Extractions of anthocyanins: Conventional and novel technologies
Anthocyanins: Antioxidant Properties, Sources and Health Benefits (Nova Science Publishers, Inc.), pp. 29-50
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Fluoxetine and pirimicarb abatement by ecofriendly electro-fenton process
Advances in Science, Technology and Innovation (Springer Nature), pp. 117-120
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Heterocyclic aromatic amines in cooked food: Toxicology and analysis
Food Toxicology and Forensics (Elsevier), pp. 421-460
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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
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In vitro and in vivo antioxidant activity of anthocyanins
Anthocyanins: Antioxidant Properties, Sources and Health Benefits (Nova Science Publishers, Inc.), pp. 169-204
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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
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Influence of High-Pressure Processing on the Nutritional Changes of Treated Foods
Innovative Food Processing Technologies: A Comprehensive Review (Elsevier), pp. 74-86
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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
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Introduction to food fraud
Food Toxicology and Forensics (Elsevier), pp. 1-30
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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