Valorization Parameters to Determine the Fermentative Applicability of Selected Fruit Peels for Xylanase Production
Author:
Publisher
Springer Science and Business Media LLC
Subject
Waste Management and Disposal,Renewable Energy, Sustainability and the Environment,Environmental Engineering
Link
https://link.springer.com/content/pdf/10.1007/s12649-022-01858-y.pdf
Reference64 articles.
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2. Guzel, M., Akpınar, O.: Valorisation of fruit by-products: production characterization of pectins from fruit peels. Food Bioprod. Process. 115, 126–133 (2019). https://doi.org/10.1016/j.fbp.2019.03.009
3. Pathak, P.D., Mandavgane, S.A., Kulkarni, B.D.: Valorization of pomegranate peels: a biorefinery approach. Waste Biomass Valoriz. 8, 1127–1137 (2017). https://doi.org/10.1007/s12649-016-9668-0
4. Mandavgane, S., Pathak, P., Bhaskar, K.: Fruit peel waste: characterization and its potential uses. Curr. Sci. (2017). https://doi.org/10.18520/cs/v113/i03/444-454
5. Ravindran, R., Hassan, S.S., Williams, G.A., Jaiswal, A.K.: A review on bioconversion of agro-industrial wastes to industrially important enzymes. Bioengineering (Basel) 5(4), 93 (2018). https://doi.org/10.3390/bioengineering5040093
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1. Advances in the understanding of the production, modification and applications of xylanases in the food industry;Enzyme and Microbial Technology;2024-09
2. From Agri-food Wastes to Enzyme Production: A Systematic Review with Methodi Ordinatio;Waste and Biomass Valorization;2024-05-22
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