Skip to content
UT Oriental
  • Inicio
  • Soporte Técnico

UT Oriental
  • Inicio
  • Soporte Técnico

Ultrasound-assisted lipid extraction and antioxidant co-extraction from Brewer’s spent grain

Leave a Comment / Procesos Alimentarios / By admin
Bookmark (0)
Please login to bookmark Close

Publication date: Available online 11 August 2025

Source: Innovative Food Science & Emerging Technologies

Author(s): Chenxu Guo, Kristof Brijs, Esther Mienis, Imogen Foubert

​Publication date: Available online 11 August 2025Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Chenxu Guo, Kristof Brijs, Esther Mienis, Imogen Foubert Read More

Related posts:

Default ThumbnailCharacterization of liposomes containing Ascorbyl-6-O-conjugated linoleate: Perspective on phase transition and release behavior Default ThumbnailGeneration of pH-responsive starch and alginate-pectin hydrogels using coaxial 3D food printing: The release of methylene blue Default ThumbnailOptimizing crispness and nutrient retention in carrot snacks: Multi-stage drying via microwave-infrared and negative pressure puffing with moisture-dependent transition Default ThumbnailHot air-assisted radio frequency drying of Astragalus slices: Drying characteristics, product quality, and moisture state Default ThumbnailNumerical analysis of thermal behavior of CMC solutions in various S-shaped tubes during radio frequency pasteurization Default ThumbnailCharacterization of a low-phytate pea protein isolate obtained by electroacidification, and comparison with conventional pea protein extracts
← Previous Post
Next Post →

Continuar buscando...

Nueva Información Actualizada

    © 2026 UT Oriental | Powered by UT Oriental

    Aviso importante: Por motivos de actualización administrativa y renovación de licencias, el servicio de esta biblioteca entrará en pausa próximamente.