Liquid Hot Water Pretreatment and Enzymatic Hydrolysis as a Valorization Route of Italian Green Pepper Waste to Delivery Free Sugars.

Martín-Lara, M A; Chica-Redecillas, L; Pérez, A; Blázquez, G; Garcia-Garcia, G; Calero, M

Martín-Lara, M A; Chica-Redecillas, L; Pérez, A; Blázquez, G; Garcia-Garcia, G; Calero, M.

Afiliação

Martín-Lara MA; Chemical Engineering Department, Faculty of Sciences, University of Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain.
Chica-Redecillas L; Chemical Engineering Department, Faculty of Sciences, University of Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain.
Pérez A; Chemical Engineering Department, Faculty of Sciences, University of Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain.
Blázquez G; Chemical Engineering Department, Faculty of Sciences, University of Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain.
Garcia-Garcia G; Department of Chemical and Biological Engineering, The University of Sheffield, Sir Robert Hadfield Building, Sheffield S1 3JD, UK.
Calero M; Chemical Engineering Department, Faculty of Sciences, University of Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain.

Foods ; 9(11)2020 Nov 10.

Article em En | MEDLINE | ID: mdl-33182839

Palavras-chave

Italian green pepper; fermentable sugars; food waste; glucose; hydrolysis; liquid hot water; pretreatment; xylose

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Espanha

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