Documents publiés en "2020"

Département de génie chimique

Ahmad, S., Vollet Marson, G., Zeb, W., Ur Rehman, W., Younas, M., Farrukh, S., & Rezakazemi, M. (2020). Mass transfer modelling of hollow fiber membrane contactor for apple juice concentration using osmotic membrane distillation. Separation and Purification Technology, 250, 117209 (11 pages). Lien externe

Marcela Vélez-Erazo, E., Polessi Saturno, R., Vollet Marson, G., & Dupas Hubinger, M. (2020). Spent brewer's yeast proteins and cell debris as innovative emulsifiers and carrier materials for edible oil microencapsulation. Food Research International, 140, 109853 (13 pages). Présentée à 8th International Conference on Proteins and Food Colloids (CIPCA 2020), Campinas, Brazil. Lien externe

Ricardo Los, P., Vollet Marson, G., Deboni Dutcosky, S., Nogueira, A., Tolentino Marinho, M., & Rosana Silva Simões, D. (2020). Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation. Food Science and Technology, 40(suppl 1), 12-20. Lien externe

Tamires Vítor Pereira, D., Vollet Marson, G., Barbero, G. F., Gadioli Tarone, A., Baú Betim Cazarin, C., Dupas Hubinger, M., & Martínez, J. (2020). Concentration of bioactive compounds from grape marc using pressurized liquid extraction followed by integrated membrane processes. Separation and Purification Technology, 250, 117206 (15 pages). Lien externe

Vollet Marson, G., Belleville, M.-P., Lacour, S., & Dupas Hubinger, M. (2020). Membrane fractionation of protein hydrolysates from by-products: recovery of valuable compounds from spent yeasts. Membranes, 11(1), 23 (19 pages). Lien externe

Vollet Marson, G., Janser Soares de Castro, R., Belleville, M.-P., & Dupas Hubinger, M. (2020). Spent brewer's yeast as a source of high added value molecules: a systematic review on its characteristics, processing and potential applications. World Journal of Microbiology and Biotechnology, 36(7), 95 (22 pages). Lien externe

Vollet Marson, G., Polessi Saturno, R., Comunian, T. A., Consoli, L., Teixeira da Costa Machado, M., & Dupas Hubinger, M. (2020). Maillard conjugates from spent brewer's yeast by-product as an innovative encapsulating material. Food Research International, 136, 109365 (13 pages). Lien externe