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Browsing by Subject "Byproducts"

Now showing items 1-8 of 8

ASSESSMENT OF THE INFLUENCE OF PROCESSING CONDITIONS ON THE ANTIOXIDANT POTENTIAL OF EXTRACTS OBTAINED FROM OLIVE OIL INDUSTRY BYPRODUCTS

Ahmad-Qasem Mateo, Margarita Hussam (Universitat Politècnica de València, 2016-01-03)

[EN] The main goal of this Thesis was to determine the influence of the main processing stages involved in obtaining natural extracts with high antioxidant potential from byproducts originating in the olive oil industry. Firstly, ...
Caracterización de zumo y bagazo de pitaya y bioaccesibilidad de sus principales compuestos bioactivos

Giménez Solano, Júlia (Universitat Politècnica de València, 2021-09-03)

[ES] La pitaya amarilla (Selenicereus megalanthus) se ha convertido en uno de los principales productos exóticos de exportación de Colombia. Se trata de una fruta exótica que es consumida principalmente en fresco, que ...
Desarrollo de nuevos productos a base de suero de quesería

Iniesta Planells, David (Universitat Politècnica de València, 2020-07-13)

[ES] La industria de la quesería genera una gran cantidad de subproducto en forma de suero lácteo. La mayoría de las empresas queseras destinan este suero a la alimentación animal, vendiendo el suero directamente a las ...
Effect of water and straw management practices on methane emissions from rice fields: A review through a meta-analysis

Sanchís Jiménez, Elena María; Ferrer Roglán, Marta; Torres, Antonio G.; Cambra López, María; Calvet Sanz, Salvador (Mary Ann Liebert, 2012-12)

[EN] Rice fields contribute substantially to global warming of the atmosphere through emission of methane (CH4). This article reviews the state of the art of factors affecting CH4 emissions in rice fields, focusing on soil ...
Estudio de la deshidratación de subproductos de caqui para la obtención de un producto en polvo. Propuesta de diseño de un secador continuo

Pomar Martínez, Daniel (Universitat Politècnica de València, 2021-05-17)

[ES] La industrialización de frutas y hortalizas genera una cantidad considerable de residuos que tienen un impacto negativo sobre el medio ambiente. Debido a que solo una pequeña parte se utiliza como alimento animal, es ...
Innovations in value-addition of edible meat by-products

Toldrá Vilardell, Fidel; Aristoy, M.-Concepción; Mora, Leticia; Reig Riera, Mª Milagro (Elsevier, 2012-11)

[EN] While muscle foods are the more commonly consumed portion of an animal, meat by-products such as the entrails and internal organs are also widely consumed. Considered high-priced delicacies or waste material to be ...
Kinetic and Compositional Study of Phenolic Extraction from Olive Leaves (var.Serrana) by Using Power Ultrasound

Ahmad-Qasem Mateo, Margarita Hussam; Canovas, Jaime; Barrajon-Catalan, Enrique; Micol, Vicente; Cárcel Carrión, Juan Andrés; García Pérez, José Vicente (Elsevier, 2013-01)

[EN] Power ultrasound is being used as a novel technique for process intensification. In this study, the feasibility of using power ultrasound to improve the phenolic extraction from olive leaves was approached taking both ...
Ultrasound-assisted extraction of natural products

Esclapez Vicente, María Deseada; García Pérez, José Vicente; Mulet Pons, Antonio; Cárcel Carrión, Juan Andrés; Esclapez, M. D. (Springer Verlag (Germany), 2011-06)

Ultrasound-assisted extraction (USAE) is an interesting process to obtain high valuable compounds and could contribute to the increase in the value of some food by-products when used as sources of natural compounds. The ...