Effect of Steam Treatment of Alperujo on the Composition, Enzymatic Saccharification, and in Vitro Digestibility of Alperujo
Author:
Affiliation:
1. Food Biotechnology Departament, Instituto de la Grasa (CSIC), Avenida Padre García Tejero 4, Apartado 1078, 41012 Sevilla, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0616513
Reference27 articles.
1. Agrochemical characterisation of “alperujo”, a solid by-product of the two-phase centrifugation method for olive oil extraction
2. Production in Large Quantities of Highly Purified Hydroxytyrosol from Liquid−Solid Waste of Two-Phase Olive Oil Processing or “Alperujo”
3. Total Recovery of the Waste of Two-Phase Olive Oil Processing: Isolation of Added-Value Compounds
4. AOAC Official Methods of Analysis, Food Composition,15th ed.; AOAC: Washington, DC, 1990; Vol. 1, pp 915−919.
5. Characterization of trifluoroacetic acid hydrolyzed subtropical forage grass cell walls
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