Contact

All Stories

  1. Cryoconcentration of olive mill wastewater (OMW) that can be applied in the tanning industry

    Article • Environmental Science and Pollution Research, February 2025, Springer Science + Business Media

    PhD. Prof. Ing. Eduardo Hernández

  2. Centrifugal filtration enhances the block freeze concentration and recovery of bioactive compounds from pomegranate juice

    Article • LWT, December 2024, Elsevier

    PhD. Prof. Ing. Eduardo Hernández

  3. Block Freeze Concentration Processes for Goat Milk for an Innovative Functional Fermented Milk

    Article • Processes, October 2024, MDPI AG

    PhD. Prof. Ing. Eduardo Hernández

  4. Cryoconcentration of pomegranate juice by freezing

    Article • Food and Bioprocess Technology, June 2024, Springer Science + Business Media

    PhD. Prof. Ing. Eduardo Hernández

  5. Enhancing oxidative stability of biodiesel using fruit peel waste extracts blend: Comparison of predictive modelling via RSM and ANN techniques

    Article • Results in Engineering, March 2024, Elsevier

    PhD. Prof. Ing. Eduardo Hernández

  6. Progressive stirred freeze concentration: Effect of operative parameters on vital statistics of beer

    Article • Journal of Food Process Engineering, February 2024, Wiley

    PhD. Prof. Ing. Eduardo Hernández

  7. Study the behaviour of craft beer subjected to Freeze Concentration technology

    Article • LWT, January 2024, Elsevier

    PhD. Prof. Ing. Eduardo Hernández

  8. An opportunity for acerola pulp (Malpighia emarginata DC) valorization evaluating its performance during the block cryoconcentration by physicochemical, bioactive compounds, HPLC–ESI-MS/MS, and multi-elemental profile analysis

    Article • Food Research International, January 2024, Elsevier

    PhD. Prof. Ing. Eduardo Hernández

  9. Observation and Measurement of Ice Morphology in Foods: A Review

    Article • Foods, October 2023, MDPI AG

    PhD. Prof. Ing. Eduardo Hernández

  10. Whey block freeze concentration aiming a functional fermented lactic beverage with the addition of probiotic and guabiroba pulp (Campomanesia xanthocarpa O. Berg), a native Brazilian fruit

    Article • Food Science and Technology, October 2023, Zeppelini Editorial e Comunicacao

    PhD. Prof. Ing. Eduardo Hernández

  11. Comparative study of block cryoconcentration in pomegranate juice: Centrifugation versus vacuum

    Article • Journal of Food Process Engineering, August 2023, Wiley

    PhD. Prof. Ing. Eduardo Hernández

  12. Biodiesel purification by solvent-aided crystallization using n-hexane as solvent

    Article • May 2023, Materials Research Forum, LLC

    PhD. Prof. Ing. Eduardo Hernández

  13. Recovery of lactose contained in whey

    Article • Foods, February 2023, MDPI AG

    PhD. Prof. Ing. Eduardo Hernández

  14. Impact of falling‐film freeze concentration in a commercial Lager beer

    Article • Journal of Food Process Engineering, February 2023, Wiley

    PhD. Prof. Ing. Eduardo Hernández

  15. Block freeze concentration by centrifugation and vacuum increases the content of lactose‐free milk macronutrients

    Article • Journal of Food Science, November 2022, Wiley

    PhD. Prof. Ing. Eduardo Hernández

  16. A Review on Recent Progress in Membrane Distillation Crystallization

    Article • ChemBioEng Reviews, December 2021, Wiley

    PhD. Prof. Ing. Eduardo Hernández

  17. Encapsulated Bifidobacterium BB-12 addition in a concentrated lactose-free yogurt: Its survival during storage and effects on the product's properties

    Article • Food Research International, December 2021, Elsevier

    PhD. Prof. Ing. Eduardo Hernández

  18. Current knowledge about physical properties of innovative probiotic spray-dried powders produced with lactose-free milk and prebiotics

    Article • LWT, November 2021, Elsevier

    PhD. Prof. Ing. Eduardo Hernández

  19. The combined use of progressive and block freeze concentration in lactose‐free milk: Effect of process parameters and influence on the content of carbohydrates and proteins

    Article • Journal of Food Process Engineering, September 2021, Wiley

    PhD. Prof. Ing. Eduardo Hernández

  20. Sustainable nutrient recovery from animal manure: A review of current best practice technology and the potential for freeze concentration

    Article • Journal of Cleaner Production, September 2021, Elsevier

    PhD. Prof. Ing. Eduardo Hernández

  21. Multi-stage block freeze-concentration of green tea (Camellia sinensis) extract

    Article • Journal of Food Engineering, March 2021, Elsevier

    PhD. Prof. Ing. Eduardo Hernández

  22. Optimization of Progressive Freezing on Synthetic Produced Water by Circular Moving Cylindrical Crystallizer via Response Surface Methodology

    Article • Crystals, January 2021, MDPI AG

    PhD. Prof. Ing. Eduardo Hernández

  23. Two strategies for freeze desalination of seawater by progressive and block techniques

    Article • January 2021, Desalination Publications

    PhD. Prof. Ing. Eduardo Hernández

  24. Lactose‐free skim milk and prebiotics as carrier agents of Bifidobacterium BB‐12 microencapsulation: physicochemical properties, survival during storage and in vitro gastrointestinal conditi...

    Article • International Journal of Food Science & Technology, December 2020, Wiley

    PhD. Prof. Ing. Eduardo Hernández

  25. Optimization of goat milk vacuum-assisted block freeze concentration using response surface methodology and NaCl addition influence

    Article • LWT, April 2020, Elsevier

    PhD. Prof. Ing. Eduardo Hernández

  26. Influence of Cryoconcentration on Quality Attributes of Apple Juice (Malus Domestica cv. Red Fuji)

    Article • Applied Sciences, February 2020, MDPI AG

    PhD. Prof. Ing. Eduardo Hernández

  27. Solvent‐Aided Crystallization for Biodiesel Purification

    Article • Chemical Engineering & Technology, January 2020, Wiley

    PhD. Prof. Ing. Eduardo Hernández

  28. optimization of the progressive freeze concentration (PFC) of sucrose solutions

    Article • Separation Science and Technology, August 2018, Taylor & Francis

    PhD. Prof. Ing. Eduardo Hernández , Isabella de Bona Munoz

  29. Freeze desalination by the integration of falling film and block freeze-concentration techniques

    Article • Desalination, June 2018, Elsevier

    PhD. Prof. Ing. Eduardo Hernández

  30. Progressive stirred freeze-concentration of ethanol-water solutions

    Article • Journal of Food Engineering, May 2018, Elsevier

    PhD. Prof. Ing. Eduardo Hernández

  31. MANAGEMENT OF CHEESE WHEY BY FILM FREEZE CONCENTRATION

    Article • Environmental Engineering and Management Journal, January 2018, OAIMDD - EcoZone Publishing House

    PhD. Prof. Ing. Eduardo Hernández

  32. Process Parameters on the Progressive Freeze Concentration

    Article • Chemical Engineering Communications, May 2017, Taylor & Francis

    PhD. Prof. Ing. Eduardo Hernández

  33. Ice morphology modification and solute recovery improvement by heating and annealing during block freeze-concentration of coffee extracts

    Article • Journal of Food Engineering, November 2016, Elsevier

    PhD. Prof. Ing. Eduardo Hernández

  34. Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract

    Article • Journal of Food Engineering, December 2015, Elsevier

    PhD. Prof. Ing. Eduardo Hernández

  35. Calculation process for the recovery of solutes retained in the ice in a multi-plate freeze concentrator: Time and concentration

    Article • Innovative Food Science & Emerging Technologies, December 2014, Elsevier

    PhD. Prof. Ing. Eduardo Hernández

  36. Behaviour of falling-film freeze concentration of coffee extract

    Article • Journal of Food Engineering, November 2014, Elsevier

    PhD. Prof. Ing. Eduardo Hernández

  37. Rheological Behaviour, Freezing Curve, and Density of Coffee Solutions at Temperatures Close to Freezing

    Article • International Journal of Food Properties, October 2014, Taylor & Francis

    PhD. Prof. Ing. Eduardo Hernández

  38. A process to concentrate coffee extract by the integration of falling film and block freeze-concentration

    Article • Journal of Food Engineering, May 2014, Elsevier

    PhD. Prof. Ing. Eduardo Hernández

  39. Block freeze-concentration of coffee extract: Effect of freezing and thawing stages on solute recovery and bioactive compounds

    Article • Journal of Food Engineering, January 2014, Elsevier

    PhD. Prof. Ing. Eduardo Hernández

  40. Multi-plate freeze concentration: Recovery of solutes occluded in the ice and determination of thawing time

    Article • Food Science and Technology International, June 2013, SAGE Publications

    PhD. Prof. Ing. Eduardo Hernández

  41. Behavior of functional compounds during freeze concentration of tofu whey

    Article • Journal of Food Engineering, June 2013, Elsevier

    PhD. Prof. Ing. Eduardo Hernández

  42. One option for the management of wastewater from tofu production: Freeze concentration in a falling-film system

    Article • Journal of Food Engineering, June 2012, Elsevier

    PhD. Prof. Ing. Eduardo Hernández

  43. Freeze Concentration Applications in Fruit Processing

    Article • May 2012, Taylor & Francis

    PhD. Prof. Ing. Eduardo Hernández

  44. Calculation method for designing a multi-plate freeze-concentrator for concentration of fruit juices

    Article • Journal of Food Engineering, November 2011, Elsevier

    PhD. Prof. Ing. Eduardo Hernández

  45. Estimation of the freezing point of concentrated fruit juices for application in freeze concentration

    Article • Journal of Food Engineering, July 2011, Elsevier

    PhD. Prof. Ing. Eduardo Hernández

  46. Freeze concentration of whey in a falling-film based pilot plant: Process and characterization

    Article • Journal of Food Engineering, March 2011, Elsevier

    PhD. Prof. Ing. Eduardo Hernández

  47. Review: Freeze Concentration Technology Applied to Dairy Products

    Article • Food Science and Technology International, February 2011, SAGE Publications

    PhD. Prof. Ing. Eduardo Hernández

  48. Progressive freeze concentration of orange juice in a pilot plant falling film

    Article • Innovative Food Science & Emerging Technologies, October 2010, Elsevier

    PhD. Prof. Ing. Eduardo Hernández

  49. Freeze concentration of must in a pilot plant falling film cryoconcentrator

    Article • Innovative Food Science & Emerging Technologies, January 2010, Elsevier

    PhD. Prof. Ing. Eduardo Hernández

  50. Review. Freeze Concentration in the Fruit Juices Industry

    Article • Food Science and Technology International, August 2009, SAGE Publications

    PhD. Prof. Ing. Eduardo Hernández

  51. Concentration of apple and pear juices in a multi-plate freeze concentrator

    Article • Innovative Food Science & Emerging Technologies, July 2009, Elsevier

    PhD. Prof. Ing. Eduardo Hernández

  52. Concentration of aqueous sugar solutions in a multi-plate cryoconcentrator

    Article • Journal of Food Engineering, March 2007, Elsevier

    PhD. Prof. Ing. Eduardo Hernández

  53. Crioconcentració de fluids alimentaris en un refredador de pel.lícula descendent

    Article • Iniciativa Digital Politecnica

    PhD. Prof. Ing. Eduardo Hernández