ARTÍCULO
TITULO

Acid hydrolysis and fermentation of brewer's spent grain to produce xylitol

Solange I Mussatto    
Inês C Roberto     

Resumen

No disponible

 Artículos similares

       
 
Joonhee Lee and Heekwon Ahn    
The present study investigated the impact of peat moss as a feed additive on the emission of methane (CH4) and carbon dioxide (CO2) from piggery slurry stored in slurry pits. There is no well-known study on the relationship between pig manure generated a... ver más
Revista: Applied Sciences

 
Mariusz Szymczak, Patryk Kaminski, Marta Turlo, Justyna Bucholska, Damir Mogut, Piotr Minkiewicz, Malgorzata Mizielinska and Magdalena Stobinska    
The temperature has a significant effect on cathepsin activity, but the effect of temperature on the ripening of marinades, and the formation of protein hydrolysis products, is less studied than other technological factors. The results of this study show... ver más
Revista: Applied Sciences

 
Yujia Chen, Wei Tan, Li Li and Hongbing Ji    
It is a challenge to research and develop silicon surfactants with good acid and alkali stability. In the present paper, methylpropenyl polyether modified nonionic silicone surfactant (MPNTS), an alkali-resistant and hydrolysis-resistant silicone surfact... ver más
Revista: Applied Sciences

 
Larissa Sarah Blau, Jan Gerber, Armin Finkel, Moritz Lützow, Norbert Maassen, Magdalena Aleksandra Röhrich, Erik Hanff, Dimitrios Tsikas, Vladimir Shushakov and Mirja Jantz    
The aim of this study was to investigate the possible effects of chronic nitrate supplementation on the metabolites of energy metabolism during high-intensity, high-volume intermittent training (HIHVT). In this placebo-controlled double-blind study, 17 p... ver más
Revista: Applied Sciences

 
Natalia V. Dobryakova, Dmitry D. Zhdanov, Nikolay N. Sokolov, Svetlana S. Aleksandrova, Marina V. Pokrovskaya and Elena V. Kudryashova    
L-asparaginase Rhodospirillum rubrum (RrA) is an enzyme (amidohydrolases; EC 3.5.1.1) that catalyzes the L-asparagine hydrolysis reaction to form L-aspartic acid. Due to the shortcomings of existing L-asparaginases from Esherichia coli (EcA) and Erwinia ... ver más
Revista: Applied Sciences