SOLUBILIZATION OF LIGNIN COMPONENTS OF FOOD CONCERN FROM SUGARCANE BAGASSE BY ALKALINE HYDROLYSIS DISOLUCIÓN DE COMPONENTES LIGNÍNICOS DE INTERÉS ALIMENTARIO A PARTIR DE BAGAZO DE CAÑA DE AZÚCAR POR HIDRÓLISIS ALCALINA-Reference-Cited by-同舟云学术

SOLUBILIZATION OF LIGNIN COMPONENTS OF FOOD CONCERN FROM SUGARCANE BAGASSE BY ALKALINE HYDROLYSIS DISOLUCIÓN DE COMPONENTES LIGNÍNICOS DE INTERÉS ALIMENTARIO A PARTIR DE BAGAZO DE CAÑA DE AZÚCAR POR HIDRÓLISIS ALCALINA

Published:2007-07 Issue:4 Volume:5 Page:271-277
ISSN:1135-8122
Container-title:Ciencia y Tecnologia Alimentaria
language:en
Short-container-title:Ciencia y Tecnologia Alimentaria

Author:

Al Arni S.,Zilli M.,Converti A.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/11358120709487701

Reference19 articles.

1. Influence of p-coumaric acid on doxorubicin-induced oxidative stress in rat's heart

2. Effect of alkaline treatments at various temperatures on cellulase and biomass production using submerged sugarcane bagasse fermentation with Trichoderma reesei QM 9414

3. Xylitol production from sugarcane bagasse hydrolysate

4. Xylitol production by Ca-alginate entrapped cells: comparison of different fermentation systems

5. Co-pyrolysis of sugarcane bagasse with petroleum residue. Part II. Product yields and properties

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