Applicability of enzymatic extracts obtained by solid state fermentation on grape pomace and orange peels mixtures in must clarification-Reference-Cited by-同舟云学术

Applicability of enzymatic extracts obtained by solid state fermentation on grape pomace and orange peels mixtures in must clarification

Published:2011-05 Issue:4 Volume:44 Page:840-846
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Díaz Ana Belén,Bolívar Jorge,de Ory Ignacio,Caro Ildefonso,Blandino Ana

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Hydrolytic enzymes production by Aspergillus awamori on grape pomace;Botella;Biochemical Engineering Journal,2005

2. Agrochemical characterisation of the solid by-products and residues from the winery and distillery industry;Bustamante;Waste Management,2008

3. Purification and characterization of a novel pectinase from Acrophialophora nainiana with emphasis on its physicochemical properties;Celestino;Journal of Biotechnology,2006

4. Evaluation of the conditions for the extraction of hydrolytic enzymes obtained by solid state fermentation from grape pomace;Díaz;Enzyme and Microbial Technology,2007

5. Díaz, A., de Ory, I., Caro, I., & Blandino, A. Enhance hydrolytic enzymes production by Aspergillus awamori on supplemented grape pomace. Food and Bioproducts Processing, in press.

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