Agostinho Manuel dos Reis Carrondo Alexandre has a degree in Biology by the University of Coimbra (FCTUC,2008) and a masters in Biodiversity and Biotechnology by the same University (FCTUC-2010), where he developed his thesis in biodiesel production of cardoon oil extracted by supercritical fluids. This work resulted in a paper authored by him and published […]
Some researchers from the High Pressure Processes group of the University of Valladolid have participated in the European Researchers’ Night which took place in the Museo de la Ciencia of Valladolid last October 30th. The objective of this activity is to bring the society closer to the different researches that are carried out in the […]
Epigallocatechin gallate (EGCG) is the catechin with the highest antioxidant activity present in green tea. Nevertheless, due its low bioavailability, it is necessary to develop EGCG formulations capable of improving its stability resulting in increased bioavailability and thus higher biological activity of this catechin (e.g. antioxidant activity). The purpose of this work was the formulation […]
Wine lees are the dregs formed during the different fermentation steps in the vinification process. These wine less constitute a novel source rich in polyphenols and other compound of high added value. Freeze-dried aging wine lees were, for the first time, exhaustively characterized in terms of antioxidant capacity with different assays: ORAC, HORAC, HOSC and […]
Microwave assisted extraction advantages have been widely proved at bench scale. However, its implementation at an industrial level is yet a task to develop, as this technology still presents some limitations that have to be overcome. The main two problems for the scaling up of a microwave process are the penetration depth and the energy […]
Valladolid, 18-22 April 2016 The WineSense Spring School 2016 held at the University of Valladolid was a big success! Over 40 students and 20 speakers took part in a whole week of first-class lectures, team work, activities and networking. The WSS was organized by the High Pressure Processes Group as part of the training activities […]
El grupo de Procesos a Alta Presión de la UVA consigue aumentar en más de 100 veces la solubilidad en agua de la quercetina, una sustancia con un importante potencial antioxidante, antiinflamatorio y anticancerígeno. Our research group and the WineSense and DoHip projects have been featured in a local newspaper (published 17/11/2015). The […]
El desarrollo del proyecto WINESENSE permitirá la producción de compuestos polifenólicos de alto interés cosmético y para otras aplicaciones alimentarias a partir de residuos de producción de vino. La noticia ha sido publicada en el Norte de Castilla del día 9 de noviembre de 2015.