Utilization of prickly pear waste for baker's yeast production-Reference-Cited by-同舟云学术

Utilization of prickly pear waste for baker's yeast production

Published:2019-07-30 Issue:5 Volume:66 Page:744-754
ISSN:0885-4513
Container-title:Biotechnology and Applied Biochemistry
language:en
Short-container-title:Biotechnology and Applied Biochemistry

Author:

Diboune Naàssa¹²,Nancib Aicha¹^ORCID,Nancib Nabil¹,Aníbal Jaime³⁴,Boudrant Joseph⁵

Affiliation:

1. Laboratory of Applied Microbiology Ferhat Abbas University, Setif Algeria

2. Characterization and Valorization Laboratory of Natural Resources Bordj Bou Arreridj University Algeria

3. Department of Food Engineering Institute of Engineering University of Algarve Faro Portugal

4. CIMA‐Centre of Marine and Environmental Research University of Algarve Faro Portugal

5. Laboratory Reactions and Process Engineering (LRPE), UMR CNRS 7224 University of Lorraine, ENSAIA Vandoeuvre Cedex France

Publisher

Wiley

Subject

Process Chemistry and Technology,Drug Discovery,Applied Microbiology and Biotechnology,Biomedical Engineering,Molecular Medicine,General Medicine,Bioengineering,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/bab.1753

Reference76 articles.

1. Polymorphism analysis in some Algerian Opuntia species using morphological and phenological UPOV descriptors

2. Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making

3. Opuntia ficus-indica cladodes as a functional ingredient: bioactive compounds profile and their effect on antioxidant quality of bread

4. Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations

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