Emerging Non-thermal Processing of Food Waste and by-Products for Sustainable Food Systems - Selected Cases
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-92415-7_24
Reference123 articles.
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2. Alexandri M, Blanco-Catalá J, Schneider R et al (2020) High L(+)-lactic acid productivity in continuous fermentations using bakery waste and lucerne green juice as renewable substrates. Bioresour Technol 316:123949. https://doi.org/10.1016/j.biortech.2020.123949
3. Bahry H, Abdalla R, Pons A et al (2019) Optimization of lactic acid production using immobilized Lactobacillus Rhamnosus and carob pod waste from the Lebanese food industry. J Biotechnol 306:81–88. https://doi.org/10.1016/j.jbiotec.2019.09.017
4. Baltazar-Y-Jimenez A, Bismarck A (2007) Surface modification of lignocellulosic fibres in atmospheric air pressure plasma. Green Chem 9:1057–1066. https://doi.org/10.1039/b618398k
5. Baltazar-y-Jimenez A, Bistritz M, Schulz E, Bismarck A (2008) Atmospheric air pressure plasma treatment of lignocellulosic fibres: impact on mechanical properties and adhesion to cellulose acetate butyrate. Compos Sci Technol 68:215–227. https://doi.org/10.1016/j.compscitech.2007.04.028
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