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Beatriz Gullón
Researcher at University of Vigo
Publications - 18
Citations - 730
Beatriz Gullón is an academic researcher from University of Vigo. The author has contributed to research in topics: Biorefinery & Meat packing industry. The author has an hindex of 10, co-authored 18 publications receiving 285 citations. Previous affiliations of Beatriz Gullón include University of Santiago de Compostela.
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Journal ArticleDOI
Recovery of high value-added compounds from pineapple, melon, watermelon and pumpkin processing by-products: An overview.
TL;DR: This review describes the current status of the research dealing with pineapple, melon, watermelon and pumpkin processing by-products, including aspects related to the technologies employed to obtain and isolate high added-value compounds from these by- products.
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Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products
Beatriz Gullón,Mohammed Gagaoua,Francisco J. Barba,Patricia Gullón,Wangang Zhang,José M. Lorenzo +5 more
TL;DR: More research is necessary to overcome gaps allowing put in the market seaweeds -based meat products, as there are still some challenges regarding the organoleptic and sensory properties of the resulting products that affect the consumer acceptability.
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Valorization of by-products from olive oil industry and added-value applications for innovative functional foods.
Patricia Gullón,Beatriz Gullón,Gonzalo Astray,Maria Carpena,Maria Fraga-Corral,Miguel A. Prieto,Jesus Simal-Gandara +6 more
TL;DR: The development of a multiproduct biorefinery in cascade using eco-friendly technologies interchangable seems a suitable stratety to obtaining high added value compounds from olive oil by-products with applications in the field of innovative functional foods.
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Smart advanced solvents for bioactive compounds recovery from agri-food by-products: A review
TL;DR: In this paper, the main bioactives extracted using DESs and NaDESs from several residues from citrus, winemaking, olive oil production, onion, seaweeds, animal and fish industries were systematically reviewed and collected.
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Pomegranate peel as suitable source of high-added value bioactives: tailored functionalized meat products
TL;DR: It can be concluded that the reformulation of meat products with PP extracts is a suitable strategy for enhancing their technological characteristics, in addition to conferring functional properties that make them healthier and potentially more acceptable for the consumer.