Hydrolysis of grapefruit peel waste with cellulase and pectinase enzymes-Reference-Cited by-同舟云学术

Hydrolysis of grapefruit peel waste with cellulase and pectinase enzymes

Published:2007-05 Issue:8 Volume:98 Page:1596-1601
ISSN:0960-8524
Container-title:Bioresource Technology
language:en
Short-container-title:Bioresource Technology

Author:

Wilkins Mark R.,Widmer Wilbur W.,Grohmann Karel,Cameron Randall G.

Publisher

Elsevier BV

Subject

Waste Management and Disposal,Renewable Energy, Sustainability and the Environment,General Medicine,Environmental Engineering,Bioengineering

Reference24 articles.

1. Anonymous, 2004. Citrus fruits 2004 summary. USDA, Washington.

2. ASTM International, 2002. ASTM D5373-93: Standard Test Methods for Instrumental Determination of Carbon, Hydrogen, and Nitrogen in Laboratory Samples of Coal and Coke. ASTM International, West Conshohocken, Pa.

3. Parametric studies of ethanol production from xylose and other sugars by recombinant Escherichia coli;Beall;Biotechnol. Bioeng.,1991

4. Hindrance of hemicellulose and cellulose hydrolysis by pectic substances;Ben-Shalom;J. Food Sci.,1986

5. Handbook of Citrus By-products Processing Technology;Braddock,1999

Cited by 166 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Semi-solid-state fermentation of Polygonum cuspidatum roots by a novel endophytic fungus Penicillium rubens with capabilities of cell wall hydrolysis and polydatin deglycosylation to improve the yield of high-value resveratrol;Industrial Crops and Products;2024-03

2. Effect of Novel Processing Techniques on the Carotenoid Release during the Production of Red Guava Juice;Molecules;2024-01-18

3. Using pectinase enzymatic peeling for obtaining high-quality Huyou (Citrus changshanensis) segments;Journal of Food Composition and Analysis;2024-01

4. Enzyme-Assisted Extraction;Bioactive Extraction and Application in Food and Nutraceutical Industries;2024

5. Bioprocessing of pigeon pea roots by a novel endophytic fungus Penicillium rubens for the improvement of genistein yield using semi-solid-state fermentation with water;Innovative Food Science & Emerging Technologies;2023-12