Eduard Hernandez

Associate Professor

Universitat Politècnica de Catalunya

Spain

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About

Eduard Hernandez is an Associate Professor at Universitat Politècnica de Catalunya in Spain. His research focuses on innovative methods in cryoconcentration processes, particularly in the food and beverage industry, as evidenced by his recent articles on olive mill wastewater, pomegranate juice, and goat milk. Additionally, he explores the valorization of bioactive compounds and the enhancement of product quality in various food matrices.

Articles (20)

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2021

Collaborators (1)

Isabel Achaerandio

Profesora Agregada

Universitat Politècnica de Catalunya

SPAIN

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Eduard Hernandez

Research Interests

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About

Articles (20)

Cryoconcentration of olive mill wastewater for application in leather tanning process: an alternative end to protect the environment and save raw materials consumption

Cryoconcentration in Block Assisted by Centrifugation-Vacuum to Pomegranate Juice: A New Improved Method

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

Block Freeze Concentration Processes for Goat Milk Aiming at the Elaboration of an Innovative Functional Fermented Milk

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

Effects of progressive freeze concentration on craft beer: Volatile compounds, sensory profile, and physicochemical characteristics

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

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

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

Observation and Measurement of Ice Morphology in Foods: A Review

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

A Review on Recent Progress in Membrane Distillation Crystallization

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

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

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

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

An approach to the optimization of the progressive freeze concentration of sucrose solutions in an agitated vessel

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

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

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

Collaborators (1)

Isabel Achaerandio

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