Hydrolysis and characterization of sugar recovery from bakery waste under optimized subcritical water conditions

Subcritical water hydrolysis process for sugar recovery from leftover croissants (LC) and leftover doughnuts (LD) was optimised using response surface methodology with three process parameters as dependent variables and sugar yield as the response. The process parameters: temperature (160–200 °C), t...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of food science and technology 2020-08, Vol.57 (8), p.3108-3118
Hauptverfasser:	Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Sulaiman, Alifdalino, Omar, Rozita, Siajam, Shamsul Izhar
Format:	Artikel
Sprache:	eng
Schlagworte:	Chemistry Chemistry and Materials Science Chemistry/Food Science Dependent variables Food Science Fourier transforms Hydrolysis Hydroxymethylfurfural Infrared spectroscopy Monosaccharides Nutrition Oligosaccharides Optimization Original Original Article Process parameters Recovery Response surface methodology Scanning electron microscopy Starch Sugar
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!