L
Lorenzo Pastrana
Researcher at University of Vigo
Publications - 209
Citations - 5789
Lorenzo Pastrana is an academic researcher from University of Vigo. The author has contributed to research in topics: Chemistry & Medicine. The author has an hindex of 34, co-authored 173 publications receiving 3894 citations. Previous affiliations of Lorenzo Pastrana include Centre national de la recherche scientifique & Spanish National Research Council.
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Microwave-assisted extraction of sulfated polysaccharides (fucoidan) from brown seaweed
Rosa M. Rodríguez-Jasso,Solange I. Mussatto,Lorenzo Pastrana,Cristóbal N. Aguilar,José A. Teixeira +4 more
TL;DR: In this article, a microwave-assisted extraction (MAE) method was used to extract fucoidan from brown seaweed Fucus vesiculosus under different conditions of pressure (30-120psi), extraction time (1-31min), and alga/water ratio (1/25 to 5/25 g/ml−1).
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Evaluation of a chitosan-based edible film as carrier of natamycin to improve the storability of Saloio cheese
Paula Fajardo,Joana Martins,Clara Fuciños,Lorenzo Pastrana,José A. Teixeira,António A. Vicente +5 more
TL;DR: In this article, the effects of chitosan coating containing natamycin on the physicochemical and microbial properties of semi-hard cheese were evaluated, and the results showed that the coating increased O2 and CO2 permeability, increasing from 7.12 to 7.68, and from 10.69 to 64.58.
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Physicochemical properties of alginate-based films: Effect of ionic crosslinking and mannuronic and guluronic acid ratio
Maria J. Costa,Arlete Maria Lima Marques,Lorenzo Pastrana,José A. Teixeira,Sanna Sillankorva,Miguel A. Cerqueira +5 more
TL;DR: In this paper, the effect of calcium chloride (CaCl2) crosslinking and the mannuronic (M) and guluronic acid ratio (M/G) of alginate structure in the films' properties was investigated.
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Effect of alginate molecular weight and M/G ratio in beads properties foreseeing the protection of probiotics
Philippe E. Ramos,Pedro Miguel Peixoto Silva,Marta M. Alario,Lorenzo Pastrana,José A. Teixeira,Miguel A. Cerqueira,António A. Vicente +6 more
TL;DR: Alginate-based beads were produced using an external gelation process (extrusion technique) where variables regarding the processing conditions and alginate chemical characteristics were studied to assess their relevance in this process aiming the most efficient encapsulation system.
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Nutritional factors affecting the production of two bacteriocins from lactic acid bacteria on whey.
TL;DR: The ability of Lactococcus lactis subsp.