Forschungsprojekt
CTQ2014-52427-R
IMPREGNACION SUPERCRITICA DE EXTRACTOS NATURALES EN LA PRESERVACION DE ALIMENTOS PERECEDEROS.
date_range
Dauer von 01 von Januar von 2015 bis 31 von Dezember von 2018
(48 Monate)
Bekanntmachung:
6592
Retos de la Sociedad. Plan Nacional I+D+i
Forscher/innen
Publikationen im Zusammenhang mit dem Projekt (4)
Anzeige nach AnnuitätArtikel
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Mass Transfer and Optical Properties of Active PET/PP Food-Grade Films Impregnated with Olive Leaf Extract
2022
Polymers
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Structural Modification of Polymers Functionalized with Mango Leaf Extract by Supercritical Impregnation: Approaching of Further Food and Biomedical Applications
2022
Polymers
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Application of a natural antioxidant from grape pomace extract in the development of bioactive jute fibers for food packaging
2021
Antioxidants
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Usage of supercritical fluid techniques to obtain bioactive alkaloid-rich extracts from cherimoya peel and leaves: Extract profiles and their correlation with antioxidant properties and acetylcholinesterase and α-glucosidase inhibitory activities
2020
Food and Function