Search Results - "Castellar, M.R"

Production of a red–purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems by Obón, J.M., Castellar, M.R., Alacid, M., Fernández-López, J.A.

“…Opuntia stricta fruit juice is a potential source of betacyanin pigments which can be used as a natural red-purple food colorant. In this work a powder food…”
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Assessment of the TEAC method for determining the antioxidant capacity of synthetic red food colorants by Obón, J.M., Castellar, M.R., Cascales, J.A., Fernández-López, J.A.

“…The TEAC method was used to evaluate the antioxidant capacity of six synthetic red food colorants (azorubine, amaranth, ponceau 4R, erythrosine, red 2G and…”
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A spectroscopic analysis of thermal stability of the Chromobacterium viscosum lipase by Melo, E.P, Taipa, M.A, Castellar, M.R, Costa, S.M.B, Cabral, J.M.S

“…The thermal stability of the lipase from Chromobacterium viscosum was assessed by deactivation (loss of activity), fluorescence, circular dichroism (CD) and…”
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Quantification by UHPLC of total individual polyphenols in fruit juices by Díaz-García, M.C., Obón, J.M., Castellar, M.R., Collado, J., Alacid, M.

“…► A UHPLC-PDA-Fluo method able to analyse polyphenols of fruit juices in 28-min. ► 70 of main polyphenols of fruits can be determined in a unique and simple…”
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Red fruit juice quality and authenticity control by HPLC by Obón, J.M., Díaz-García, M.C., Castellar, M.R.

“…The present work used International Federation of Fruit-Juice Producers (IFU) Method No. 71 with minor modifications for the analysis of anthocyanins,…”
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isolation and properties of a concentrated red-purple betacyanin food colourant from Opuntia stricta fruits by Castellar, M.R, Obon, J.M, Fernandez-Lopez, J.A

“…A red-purple food colourant from Opuntia stricta fruits was obtained and studied. Four steps were involved in its isolation: washing, extraction,…”
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Fermentation of Opuntia stricta (Haw.) Fruits for Betalains Concentration by Castellar, M. R, Obón, J. M, Alacid, M, Fernández-López, J. A

“…Fermentation of juice and homogenized fruits of Opuntia stricta fruits has been developed and optimized. The aim was to obtain the red food colorant betanin…”
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A quantitative high-performance liquid chromatographic method to analyse commercial saffron ( Crocus sativus L.) products by Lozano, P, Castellar, M.R, Simancas, M.J, Iborra, J.L

“…An HPLC method to check components and purity in commercial saffron by photodiode array detection has been developed. The method was suitable for the standard…”
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Racemisation of d(+)-carnitine into l(−)-carnitine by Escherichia coli strains by Canovas, M., Castellar, M.R., Obón, J.M., Torroglosa, T., Olivares, C., Iborra, J.L.

“…Resting cells of a wild and a recombinant strain of Escherichia coli were used for d(+)-carnitine racemisation into l(−)-carnitine. A scheme of cell reuse and…”
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Biotransformation of D(+)–carnitine into L(−)–carnitine by resting cells of Escherichia coli O44 K74 by Castellar, M. R., Cánovas, M., Kleber, H. P., Iborra, J. L.

“…l(−)‐carnitine was produced from d(+)‐carnitine by resting cells of Escherichia coli O44 K74. Oxygen did not inhibit either the carnitine transport system or…”
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L(-)-carnitine production using a recombinant Escherichia coli strain by Castellar, M.R, Obón, J.M, Marán, A, Cánovas, M, Iborra, J.L

“…The L(-)-carnitine production by biotransformation using the recombinant strain Escherichia coli pT7-5KE32 has been studied and optimized with crotonobetaine…”
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Effect of zeolite addition on ethanol production from glucose by Saccharomyces bayanus by Castellar, M.R, Aires-Barros, M.R, Cabral, J.M.S, Iborra, J.L

“…Zeolite NaY at 5 g dm−3 concentration, was selected to improve the production of ethanol fermentation by Saccharomyces bayanus from high glucose concentration…”
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Kinetic and stability characterization of Chromobacterium viscosum lipase and its comparison with Pseudomonas glumae lipase by CASTELLAR, M. R, TAIPA, M. A, CABRAL, J. M. S

“…A kinetic study of Chromobacterium viscosum lipase was undertaken, and compared with Pseudomonas glumae lipase. Optimum operation conditions were pH 9.0 and 50…”
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TLC preparative purification of picrocrocin, HTCC and crocin from saffron by Borra, J.L. (Universidad de Murcia, Murcia, Spain), Castellar, M.R, Canovas, M, Manjon, A

“…A method for the extraction and purification of saffron secondary metabolites was developed. Among the solvents checked water was the most convenient for…”
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Continuous ethanol production at high glucose concentrations by a passively immobilized Zymomonas mobilis system by CASTELLAR, M. R, BORREGO, F, CANOVAS, M, MANJON, A, IBORRA, J. L

“…The effect of high glucose concentrations on continuous ethanol production by passively immobilized Zymomonas mobilis cells has been studied. High effluent…”
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Stability against stop of flow of an immobilized Zymomonas mobilis bioreactor by Castellar, M.R, Borrego, F, Canovas, M, Manjon, A, Iborra, J.L

“…Starvation response of a passively immobilized Zymomonas mobilis system have been studied. The system recovered its total activity after starvation for a two…”
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