Valorization of grape pomace and orange peels: Improved production of hydrolytic enzymes for the clarification of orange juice
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,Biochemistry,Food Science,Biotechnology
Reference11 articles.
1. Agrochemical characterisation of the solid by-products and residues from the winery and distillery industry;Bustamante;Waste Manage.,2008
2. Relation between growth, respirometric analysis and biopigments production from Monascus by solid-state fermentation;Carvalho;Biochem. Eng. J.,2006
3. Valorization of winery waste vs. the costs of not recycling;Devesa-Rey;Waste Manage.,2011
4. Evaluation of the conditions for the extraction of hydrolytic enzymes obtained by solid state fermentation from grape pomace;Díaz;Enzyme Microb. Tech.,2007
5. Enhanced hydrolytic enzymes production by Aspergillus awamori on supplemented grape pomace;Díaz;Food Bioprod. Process,2012
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