Optimization of the sugar hydrothermal extraction process from olive cake using neuro-fuzzy models.

Pérez, A; Blázquez, G; Iáñez-Rodríguez, I; Osegueda, O; Calero, M

Pérez, A; Blázquez, G; Iáñez-Rodríguez, I; Osegueda, O; Calero, M.

Afiliação

Pérez A; Department of Chemical Engineering, Avenida Fuentenueva s/n, University of Granada, 18071 Granada, Spain.
Blázquez G; Department of Chemical Engineering, Avenida Fuentenueva s/n, University of Granada, 18071 Granada, Spain.
Iáñez-Rodríguez I; Department of Chemical Engineering, Avenida Fuentenueva s/n, University of Granada, 18071 Granada, Spain. Electronic address: ireneir@ugr.es.
Osegueda O; Department of Process Engineering and Environmental Sciences, Universidad Centroamericana "José Simeón Cañas", El Salvador.
Calero M; Department of Chemical Engineering, Avenida Fuentenueva s/n, University of Granada, 18071 Granada, Spain.

Bioresour Technol ; 268: 81-90, 2018 Nov.

Article em En | MEDLINE | ID: mdl-30075333

Assuntos

Olea; Açúcares/isolamento & purificação; Antioxidantes; Polifenóis; Água

Palavras-chave

ANFIS; Biomass; Biorefinery; Phenolic compounds; Polynomial model; Valorization

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Olea / Açúcares Tipo de estudo: Prognostic_studies Idioma: En Revista: Bioresour Technol Assunto da revista: ENGENHARIA BIOMEDICA Ano de publicação: 2018 Tipo de documento: Article País de afiliação: Espanha

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