0000000001091603

AUTHOR

Pablo Juliano

showing 2 related works from this author

Innovative alternative technologies to extract carotenoids from microalgae and seaweeds

2016

Marine microalgae and seaweeds (microalgae) represent a sustainable source of various bioactive natural carotenoids, including β-carotene, lutein, astaxanthin, zeaxanthin, violaxanthin and fucoxanthin. Recently, the large-scale production of carotenoids from algal sources has gained significant interest with respect to commercial and industrial applications for health, nutrition, and cosmetic applications. Although conventional processing technologies, based on solvent extraction, offer a simple approach to isolating carotenoids, they suffer several, inherent limitations, including low efficiency (extraction yield), selectivity (purity), high solvent consumption, and long treatment times, w…

0106 biological sciencesMarine microalgae; Seaweeds; Carotenoids; Nonconventional extraction; Electrotechnologies; Pulsed electric field-assisted extraction; Supercritical fluid extraction; Green processing; Microwave-assisted extraction; Marine drugsPharmaceutical ScienceReviewAlgues marines01 natural scienceschemistry.chemical_compound0404 agricultural biotechnologyAstaxanthin010608 biotechnologyDrug DiscoveryMicroalgaeHumansgreen processingSolvent extractionMicrowavesnonconventional extractionPharmacology Toxicology and Pharmaceutics (miscellaneous)Carotenoidlcsh:QH301-705.5chemistry.chemical_classificationHaematococcus pluvialismarine microalgaebiologybusiness.industryelectrotechnologiespulsed electric field-assisted extractionSupercritical fluid extractioncarotenoidsChromatography Supercritical Fluid04 agricultural and veterinary sciencesmicrowave-assisted extractionbiology.organism_classificationSeaweed040401 food scienceBiotechnologyHot water extractionseaweedsmarine drugschemistrylcsh:Biology (General)SolventsBiochemical engineeringsupercritical fluid extractionbusinessBiotechnology
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Landmarks in the historical development of twenty first century food processing technologies.

2017

International audience; Over a course of centuries, various food processing technologies have been explored and implemented to provide safe, fresher-tasting and nutritive food products. Among these technologies, application of emerging food processes (e.g., cold plasma, pressurized fluids, pulsed electric fields, ohmic heating, radiofrequency electric fields, ultrasonics and megasonics, high hydrostatic pressure, high pressure homogenization, hyperbaric storage, and negative pressure cavitation extraction) have attracted much attention in the past decades. This is because, compared to their conventional counterparts, novel food processes allow a significant reduction in the overall processi…

0106 biological sciencesEngineeringSociology of scientific knowledgeArchitectural engineeringEmerging food technologies[SDV.BIO]Life Sciences [q-bio]/BiotechnologyFood Handling[SDV]Life Sciences [q-bio]Hydrostatic pressureThermal processingNanotechnologyNovel food01 natural sciencesHistory 21st Century0404 agricultural biotechnologyHigh pressure homogenization010608 biotechnologyPressureHistorical review[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringUltrasonicsbusiness.industryTwenty-First CenturyTemperature04 agricultural and veterinary sciencesEnergy consumptionEquipment DesignFood safetyNon-thermal processing040401 food scienceFood processingbusinessConventional food process[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood ScienceFood research international (Ottawa, Ont.)
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