Strategy for dual production of bioethanol and d-psicose as value-added products from cruciferous vegetable residue-Reference-Cited by-同舟云学术

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Strategy for dual production of bioethanol and d-psicose as value-added products from cruciferous vegetable residue

Published:2017-01 Issue: Volume:223 Page:34-39
ISSN:0960-8524
Container-title:Bioresource Technology
language:en
Short-container-title:Bioresource Technology

Author:

Song Younho,Nguyen Quynh Anh,Wi Seung Gon,Yang Jianming,Bae Hyeun-Jong

Funder

NRF

Ministry of Education, Science and Technology

MSIP

Publisher

Elsevier BV

Subject

Waste Management and Disposal,Renewable Energy, Sustainability and the Environment,General Medicine,Environmental Engineering,Bioengineering

Reference31 articles.

1. Enzymes for the biocatalytic production of rare sugars;Beerens;J. Ind. Microbiol. Biotechnol.,2012

2. The role of biofuels in the future energy supply;Caspeta;Energy Environ. Sci.,2013

3. Artificial sweeteners – a review;Chattopadhyay;J. Food Sci. Technol.,2014

4. Onion skin waste as a valorization resource for the by-products quercetin and biosugar;Choi;Food Chem.,2015

5. Effects of lignocellulose degradation products on ethanol fermentations of glucose and xylose by Saccharomyces cerevisiae, Zymomonas mobilis, Pichia stipitis, and Candida shehatae;Delgenes;Enzyme Microb. Technol.,1996

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1. Efficient enzymatic saccharification of agricultural wastes for the production of bioethanol, D-allulose and lactic acid;Process Biochemistry;2024-09

2. D-allulose 3-epimerase for low-calorie D-allulose synthesis: microbial production, characterization, and applications;Critical Reviews in Biotechnology;2024-07-07

3. Secreted d-allulose 3-epimerase for rare d-allulose biosynthesis and yeast-assisted isomer removal from d-allulose;Food Bioscience;2024-06

4. Optimization and Comparative Methods for Efficient D-psicose Production Using Physicochemical and Enzymatic Processes;Sugar Tech;2024-05-25

5. The Valorization of Wastes and Byproducts from Cruciferous Vegetables: A Review on the Potential Utilization of Cabbage, Cauliflower, and Broccoli Byproducts;Foods;2024-04-11

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