• Unraveling the environmental impacts of bioactive compounds and organic amendment from grape marc 

  Cortés Montoya, Antonio José; Moreira Vilar, María Teresa; Domínguez, Jorge; Lores Aguín, Marta; Feijoo Costa, Gumersindo (Elsevier, 2020)

  In a society that produces large amounts of solid waste, the search for new methods of valorisation has led to the development of techniques that make it possible to obtain new products from waste. In the case of bio-waste, ...

• Production of transglutaminase by streptoverticillium ladakanumNRRL-3191 grown on media made from hydrolysates of sorghum straw 

  Téllez Luis, Simón J.; González Cabriales, Juan J.; Ramírez, José A.; Vázquez Vázquez, Manuel (University of Zagreb, 2004)

  The aim of this work was to elucidate the suitability of the biotechnological produc-tion of transglutaminase byStreptoverticillium ladakanumNRRL-3191 grown on mediamade from hydrolysates of sorghum ...

• Production of transglutaminase by streptoverticillium ladakanum NRRL-3191 using glycerol as carbon source 

  Téllez Luis, Simón J.; Ramírez de León, José Alberto; Vázquez Vázquez, Manuel (University of Zagreb, 2004)

  The enzyme transglutaminase (TG) catalyses the formation of covalent bonds between adjacent proteins, thereby improving the gel structure of proteins and has important applications for the food industry. The aims of this ...

• Evaluation of treatments to reduce hardness of agave americana core 

  Ramírez de León, José Alberto; Gómez Ayala, Rocío C.; Jacques Hernández, Cuauhtémoc; Vázquez Vázquez, Manuel (University of Zagreb, 2006)

  Agave americana contains inulin as storage carbohydrate. Therefore, agave is interesting to be used for the extraction of inulin by pressing. The yield of the process is low due to the high hardness of the core. The ...

• Impact of ovine whey protein concentrates and clarification by-products on the yield and quality of whey cheese 

  Pereira, Carlos D.; Díaz Rubio, Olga; Cobos García, Ángel (University of Zagreb, 2007)

  The effects of the addition of whey protein concentrates and clarification by-products obtained from ovine cheese whey and deproteinized whey (Sorelho) on the yield and quality of the whey cheese (Requeijão) have been ...

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