Sustainable Approaches Using Green Technologies for Apple By-Product Valorisation as A New Perspective into the History of the Apple

por De la Peña-Armada, Rocío, Mateos-Aparicio, Inmaculada
Publicado 2022

High Hydrostatic Pressure Assisted by Celluclast(®) Releases Oligosaccharides from Apple By-Product

por De la Peña-Armada, Rocío, Villanueva-Suárez, María José, Rupérez, Pilar, Mateos-Aparicio, Inmaculada
Publicado 2020

Pasteurization Modifies the Sensorial Attributes and Nutritional Profile of Orange Pulp By-Product

por Giavoni, Marta, Villanueva-Suárez, María José, De la Peña-Armada, Rocío, Garcia-Alonso, Alejandra, Mateos-Aparicio, Inmaculada
Publicado 2022

Kinetic Modeling of Convective and Microwave Drying of Potato Peels and Their Effects on Antioxidant Content and Capacity

por Brahmi, Fatiha, Mateos-Aparicio, Inmaculada, Mouhoubi, Khokha, Guemouni, Sara, Sahki, Tassadit, Dahmoune, Farid, Belmehdi, Ferroudja, Bessai, Chafiaa, Madani, Khodir, Boulekbache-Makhlouf, Lila
Publicado 2023

Red Vetchling (Lathyrus cicera L.), a Promising Crop for the Sustainable Replacement of Soybean Meal and Reducing the Carbon Footprint of European Aquafeeds

por Toledo-Solís, Francisco Javier, Mokhles Abadi Farahani, Amin, Yagüe, Sara, Mateos-Aparicio, Inmaculada, Pérez, Valentín, Larrán, Ana María, Moyano, Francisco Javier, Fernández, Ignacio
Publicado 2023

Optimization of Conventional Extraction Parameters for Recovering Phenolic Compounds from Potato (Solanum tuberosum L.) Peels and Their Application as an Antioxidant in Yogurt Form...

por Brahmi, Fatiha, Mateos-Aparicio, Inmaculada, Garcia-Alonso, Alejandra, Abaci, Nadjet, Saoudi, Salima, Smail-Benazzouz, Leila, Guemghar-Haddadi, Hayate, Madani, Khodir, Boulekbache-Makhlouf, Lila
Publicado 2022