CARMEN ROSSELLO

Full Professor

Universitat de les Illes Balears

Spain

Research Interests

Explore related searches

Professors in Spain Professors in Food Science Food Science professors in Spain

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

Carmen Rossello is a Full Professor at Universitat de les Illes Balears, Spain. Her research primarily focuses on the application of advanced processing techniques such as spray drying and high-power ultrasound in the extraction and stabilization of bioactive compounds from plant materials. Recent publications highlight her work on the air-drying kinetics of potato peel and the microstructural analysis of artichoke by-products, contributing valuable insights into sustainable food processing methods.

Articles (11)

Year:

2025

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2021

Year:

2021

Year:

2021

Collaborators (2)

Pawel Wawrzyniak

Associate Professor/

Lodz University of Technology

POLAND

View details

Susana Simal

Professor

University of the Balearic Islands

SPAIN

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

CARMEN ROSSELLO

Research Interests

Explore related searches

Contact this professor

About

Articles (11)

Spray Drying of Double-Layer Emulsion Stabilised with an Orange Residue: Effect of Process Parameters and Collection Position

High-Power Ultrasound in Gas Phase: Effects on the Bioactive Compounds Release from Red Bell Pepper during In Vitro Gastrointestinal Digestion

Simple mathematical modelling to represent air-drying kinetics of potato peel

Power Ultrasound-Assisted Impregnation of Apple Cubes with Vitamin B12

Measurement of microstructural changes promoted by ultrasound application on plant materials with different porosity

Understanding air-drying behavior of potato peel waste

Quantification of microstructural changes in artichoke by-products by image analysis after high-power ultrasound-assisted extraction of bioactive compounds

Influence of Ulluco Starch Modified by Annealing on the Physicochemical Properties of Biodegradable Films

Evaluation of the addition of artichoke by-products to O/W emulsions for oil microencapsulation by spray drying

Stabilization of oil-in-water emulsions with a mushroom (Agaricus bisporus) by-product

Addition of a mushroom by-product in oil-in-water emulsions for the microencapsulation of sunflower oil by spray drying

Collaborators (2)

Pawel Wawrzyniak

Susana Simal

Make your next move.