Fermentation of cashew apple juice to produce high added value products-Reference-Cited by-同舟云学术

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Fermentation of cashew apple juice to produce high added value products

Published:2007-04-07 Issue:10 Volume:23 Page:1409-1415
ISSN:0959-3993
Container-title:World Journal of Microbiology and Biotechnology
language:en
Short-container-title:World J Microbiol Biotechnol

Author:

Honorato Talita Lopes,Rabelo Maria Cristiane,Gonçalves Luciana Rocha Barros,Pinto Gustavo Adolfo Saavedra,Rodrigues Sueli

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s11274-007-9381-z.pdf

Reference23 articles.

1. Adham NZ (2004) Attempts at improving citric acid fermentation by Aspergillus niger in beet-molasses medium. Bioresour Technol 84:97–100

2. Angumeenal AR, Venkappayya D (2005) Artrocarpus heterophyllus: a potential substrate for citric acid biosyntehsies using Aspergillus niger. LWT Food Sci Technol 38:89–93

3. AOAC International (1995) Official methods of analysis. AOAC International, Arlington, VA

4. Campos DCP, Santos AS, Wolkoff DB, Matta VM, Cabral LMC, Couri S (2002) Cashew apple juice stabilization by microfiltration. Desalination 148:61–65

5. Dubois M, Gilles KA, Hamilton PA, Rebers PA, Smith F (1956) Colorimetric method for determination of sugars and related substances. Anal Chem 28:350–356

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