Influence of temperature and pH on xylitol production from xylose by Debaryomyces hansenii UFV-170-Reference-Cited by-同舟云学术

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Influence of temperature and pH on xylitol production from xylose by Debaryomyces hansenii UFV-170

Published:2006-03 Issue:3 Volume:41 Page:675-681
ISSN:1359-5113
Container-title:Process Biochemistry
language:en
Short-container-title:Process Biochemistry

Author:

Sampaio Fábio C.,de Moraes Célia Alencar,De Faveri Danilo,Perego Patrizia,Converti Attilio,Passos Flávia M. Lopes

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference42 articles.

1. Xylitol: anti-caries sweetener?;Russo;Food Eng,1977

2. Xylitol: its properties and food applications;Emodi;Food Technol,1978

3. Food technological evaluation of xylitol;Hyvönen,1982

4. Xylitol and oral health;Mäkinen,1979

5. nutritional aspects of xylitol;Yilikari,1982

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1. A Sustainable Approach for Xylitol Production from Pistachio Shell using Candida tropicalis;2024-06-18

2. Exploring pineapple peel hydrolysate as a sustainable carbon source for xylitol production;Scientific Reports;2023-11-07

3. Exploring pineapple peel hydrolysate as a sustainable carbon source for xylitol production;2023-08-30

4. An overview of prebiotics and their applications in the food industry;European Food Research and Technology;2023-08-05

5. Improved xylitol production by the novel inhibitor-tolerant yeast Candida tropicalis K2;Environmental Technology;2022-07-06

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