Value added processing and utilization of pineapple by-products-Reference-Cited by-同舟云学术

Value added processing and utilization of pineapple by-products

Published:2016-12-16 Issue: Volume: Page:196-220
ISSN:
Container-title:Handbook of Pineapple Technology
language:
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Author:

Dorta Eva¹,Sogi Dalbir S.²

Affiliation:

1. Departamento de Farmacia; Pontificia Universidad Catolica de Chile; Av. Vicuña Mackenna 4860 Macul Santiago de Chile

2. Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 India

Publisher

John Wiley & Sons, Ltd

Reference89 articles.

1. Solid and liquid pineapple waste utilization for lactic acid fermentation using Lactobacillus delbrueckii;Abdullah;Reaktor,2007

2. Conversion of pineapple juice waste into lactic acid in batch and fed-batch fermentation systems;Abdullah;Reaktor,2008

3. Utilization of pineapple waste as carbon source for lactic acid fermentation;Abdullah;Reaktor,2009

4. Effect of nitrogen source and initial sugar concentration on lactic acid fermentation of pineapple waste using Lactobacillus delbrueckii;Abdullah;Teknik,2010a

5. Recycling of pineapple waste using Lactobacillus delbroeckii to lactic acid;Abdullah;Gema Teknologi,2010b

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