Publicaciones (25) Publicaciones de Carlos Bald Garmendia

2024

  1. Comparison of amino acid release between enzymatic hydrolysis and acid autolysis of rainbow trout viscera

    Heliyon, Vol. 10, Núm. 5

  2. Content and Bioaccessibility of Minerals and Proteins in Fish-Bone Containing Side-Streams from Seafood Industries

    Marine Drugs, Vol. 22, Núm. 4

  3. Economic trade-offs of harvesting the ocean twilight zone: An ecosystem services approach

    Ecosystem Services, Vol. 67

  4. Recovery of savory compounds from mussel cooking side stream as circular economy solution

    Environmental Challenges, Vol. 14

  5. Valorisation of Seafood Side-Streams through the Design of New Holistic Value Chains: WaSeaBi Project

    Sustainability (Switzerland) , Vol. 16, Núm. 5

2023

  1. Differences in nutrient and undesirable substance concentrations in Maurolicus muelleri across the Bay of Biscay, Norwegian fjords, and the North Sea

    Frontiers in Marine Science, Vol. 10

  2. Production of Bioactive Peptides from Hake By-Catches: Optimization and Scale-Up of Enzymatic Hydrolysis Process

    Marine Drugs, Vol. 21, Núm. 11

2022

  1. Composition and Techno-functional Properties of Grape Seed Flour Protein Extracts

    ACS Food Science and Technology, Vol. 2, Núm. 1, pp. 125-135

2021

  1. Enzymatic processes for the production of food ingredients from food processing by-products

    Value-Addition in Food Products and Processing Through Enzyme Technology (Elsevier), pp. 83-100

  2. Erratum: Bosch-Sierra, N., et al. Effect of Fibre-Enriched Orange Juice on Postprandial Glycaemic Response and Satiety in Healthy Individuals: An Acute, Randomised, Placebo-Controlled, Double-Blind, Crossover Study. Nutrients 2019, 11, 3014

    Nutrients

  3. Integrated biorefinery process for olive pomace valorisation

    Biomass and Bioenergy, Vol. 149

  4. Techno-economic assessment of a biorefinery plant for extracted olive pomace valorization

    Process Safety and Environmental Protection, Vol. 147, pp. 924-931

  5. Valorisation of brewer’s spent yeasts’ hydrolysates as high-value bioactive molecules

    Sustainability (Switzerland), Vol. 13, Núm. 12

2020

  1. Evaluation of unavoidable unwanted catches valorisation options: The Bay of Biscay case study

    Marine Policy, Vol. 116

2019

  1. Principles for developing a safe and sustainable valorization of food waste for animal feed: Second generation feedstuff

    Handbook of Famine, Starvation, and Nutrient Deprivation: From Biology to Policy (Springer International Publishing), pp. 291-310

2018

  1. What to do with unwanted catches: Valorisation options and selection strategies

    The European Landing Obligation: Reducing Discards in Complex, Multi-Species and Multi-Jurisdictional Fisheries (Springer International Publishing), pp. 333-359

2015

  1. From waste products to raw materials for the development of new foods

    Proceedings of Institution of Civil Engineers: Waste and Resource Management, Vol. 168, Núm. 2, pp. 55-62

2014

  1. DIC intensification of the mechanical extraction of lipids by pressing

    Food Engineering Series (Springer), pp. 163-176

2013

  1. A new QSAR model, for angiotensin I-converting enzyme inhibitory oligopeptides

    Food Chemistry, Vol. 136, Núm. 3-4, pp. 1370-1376

  2. New advances in the integrated management of food processing by-products in Europe: Sustainable exploitation of fruit and cereal processing by-products with the production of new food products (NAMASTE EU)

    New Biotechnology, Vol. 30, Núm. 6, pp. 647-655