Effects of Process Variables on Fed-Batch Production of Propionic Acid-Reference-Cited by-同舟云学术

Effects of Process Variables on Fed-Batch Production of Propionic Acid

Published:2016-07-04 Issue:2 Volume:41 Page:e12853
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Ahmadi Negin¹,Khosravi-Darani Kianoush²,Mohammad Mortazavian Amir¹,Mashayekh Seyed Morteza¹

Affiliation:

1. Department of Food Sciences and Technology; National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences; Tehran Iran

2. Research Department of Food Technology; National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences; P.O. Box 193954741 Tehran Iran

Funder

National Nutrition and Food Technology Research Institute (NNFTRI) of Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12853/fullpdf

Reference35 articles.

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2. Fed-batch fermentation for propionic, acetic and lactic acid production;Ahmadi;Orient. J. Chem.,2015

3. Comparison of corn steep liquor with other nutrients in the fermentation of d-xylose by Pichia stipitis CBS 6054;Amartey;Biotechnol. Lett.,1994