Bioprocessing of pineapple waste for sustainable production of bioactive compounds using solid-state fermentation

Author:

Paz-Arteaga Sarah L.,Ascacio-Valdés Juan A.,Aguilar Cristóbal N.,Cadena-Chamorro Edith,Serna-Cock Liliana,Aguilar-González Miguel A.,Ramírez-Guzmán Nathiely,Torres-León Cristian

Funder

Universidad Autónoma de Coahuila

Universidad Nacional de Colombia

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference55 articles.

1. Antioxidant - polyphenols of saw palmetto seeds : Statistical optimized production and improved functional properties under solid - state fermentation by Trichoderma reesei;Abdel-Aty;Journal of Food Measurement and Characterization,2022

2. Improved production of antioxidant-phenolic compounds and certain fungal phenolic-associated enzymes under solid-state fermentation of chia seeds with Trichoderma reesei: Response surface methodology- based optimization;Abdel-Aty,2022

3. Egyptian chia seeds (Salvia hispanica L .) during germination : Upgrading of phenolic profile, antioxidant , antibacterial properties and relevant enzymes activities;Abdel-Aty;Food Science and Biotechnology,2021

4. Bound phenolics in foods, a review;Acosta-Estrada;Food Chemistry,2014

5. Microbial tannases: Advances and perspectives;Aguilar;Applied Microbiology and Biotechnology,2007

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