Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes-Reference-Cited by-同舟云学术

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Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes

Published:2020-10-20 Issue: Volume:11 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Sabater Carlos,Ruiz Lorena,Delgado Susana,Ruas-Madiedo Patricia,Margolles Abelardo

Funder

Horizon 2020

European Regional Development Fund

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference84 articles.

1. Effects of solid-state fungi fermentation on phenolic content, antioxidant properties and fiber composition of lime cooked maize by-product (nejayote).;Acosta-Estrada;J. Cereal Sci.,2019

2. Evaluation of various Bacillus coagulans isolates for the production of high purity L-lactic acid using defatted rice bran hydrolysates.;Alexandri;Int. J. Food Sci. Tech.,2019

3. One-step process for producing prebiotic arabino-xylooligosaccharides from brewer’s spent grain employing Trichoderma species.;Amorim;Food Chem.,2019

4. Production of value-added product from pineapple peels using solid state fermentation.;Aruna;Innov. Food Sci. Emerg. Technol.,2019

5. Silage fermentation—updates focusing on the performance of micro-organisms.;Avila;J. Appl. Microbiol.,2020

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