Chemical and Thermal Characterization of Potato Peel Waste and Its Fermentation Residue as Potential Resources for Biofuel and Bioproducts Production
Author:
Affiliation:
1. Environmental Science Program, University of Idaho, Moscow, Idaho 83844-3006, United States
2. Department of Forest, Rangeland and Fire Science, University of Idaho, Moscow, Idaho 83844-1132, United States
Funder
J.R. Simplot Company
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf5019406
Reference50 articles.
1. FAO. FAOSTAT AgriculturalData. Food and Agricultural CommoditiesProduction. Available at http://faostat.fao.org/site/339/default.aspx(accessed Jun 12, 2014) .
2. NPC.National Potato Council 2012 Potato Statistical Yearbook.Available at http://www.nationalpotatocouncil.org/files/1613/3926/5517/FINAL_2012Statbook_smallerfilesizeforweb.pdf(accessed Jun 12, 2014) .
3. Composition of Phenolic Compounds and Glycoalkaloids α-Solanine and α-Chaconine during Commercial Potato Processing
4. Potato Peel Dietary Fiber Composition: Effects of Peeling and Extrusion Cooking Processes
5. Comparison of Fatty Acid and Polar Lipid Contents of Tubers from Two Potato Species, Solanum tuberosum and Solanum phureja
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