Uncovering the Mechanisms of How Capsaicin Affects Short-Chain Fatty Acid Production during Food Waste Valorization-Reference-Cited by-同舟云学术

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Uncovering the Mechanisms of How Capsaicin Affects Short-Chain Fatty Acid Production during Food Waste Valorization

Published:2023-09-15 Issue:11 Volume:3 Page:1986-1996
ISSN:2690-0645
Container-title:ACS ES&T Engineering
language:en
Short-container-title:ACS EST Eng.

Author:

Du Mingting¹^ORCID,Liu Xuran¹²,Li Chenxi¹,Long Sha¹^ORCID,Luo Lian¹,Guo Yihan¹,Wang Dongbo¹

Affiliation:

1. College of Environmental Science and Engineering and Key Laboratory of Environmental Biology and Pollution Control (Ministry of Education), Hunan University, Changsha 410082, P R China

2. Shanghai Engineering Research Center of Biotransformation of Organic Solid Waste, School of Ecological and Environmental Sciences, East China Normal University, Shanghai 200241, China

Funder

Natural Science Foundation of?Hunan Province

Science and Technology Program of Hunan Province

National Natural Science Foundation of China

Shanghai Engineering Research Center of Biotransformation of Organic Solid Waste

Publisher

American Chemical Society (ACS)

Subject

Chemical Health and Safety,Process Chemistry and Technology,Environmental Chemistry,Chemical Engineering (miscellaneous)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsestengg.3c00291

Reference43 articles.

1. Insights into the Occurrence, Fate, Impacts, and Control of Food Additives in Food Waste Anaerobic Digestion: A Review

2. Anaerobic digestion of food waste – Challenges and opportunities

3. Assessment and projection of environmental impacts of food waste treatment in China from life cycle perspectives

4. Extraction, purification, bioactivity and pharmacological effects of capsaicin: a review

5. Liquid Chromatographic Method for Determining Capsaicinoids in Capsicums and Their Extractives: Collaborative Study

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