Universidad de Burgos Repositorio Repositorio

Grupo de investigación Biotecnología Industrial y Medioambiental (BIOIND)

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Effect of High Pressure Carbon Dioxide on polyphenoloxidase from Litopenaeus vannamei

Polyphenol Oxidase (PPO) and Pectin Meth ylesterase (PME) inactivation by means of High Pressure Carbon Dioxide (HPCD)

Oferta tecnológica GIR-UBU BIOIND

HPCD as non-thermal technology for fruit juices preservation

Valorización de aceite de pescado mediante tecnologías de dióxido de carbono supercrítico

Supercritical CO2 assisted synthesis and concentration of monoacylglycerides rich in omega-3 polyunsaturated fatty acids

Studies of polyphenol oxidase inactivation by means of high pressure carbon dioxide (HPCD)

Pectin methylesterase inactivation by High Pressure Carbon Dioxide (HPCD)

Sensory polymeric foams as a tool for improving sensing performance of sensory polymers

Microcellular foamed aromatic polyamides (aramids). Structure, thermal and mechanical properties

Extraction and recovery of phenolic compounds from olive leaves

Omega–3 encapsulation by PGSS-drying and conventional drying methods. Particle characterization and oxidative stability

Recovery of polyphenols compounds from wheat bran biomass by using pressurized water

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

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

Production of omega-3 concentrates using supercritical carbon dioxide

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

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