Liquid Hot Water Pretreatment and Enzymatic Hydrolysis as a Valorization Route of Italian Green Pepper Waste to Delivery Free Sugars

In this work, liquid hot water pretreatment (autohydrolysis) was used to improve enzymatic hydrolysis of a commonly consumed vegetable waste in Spain, Italian green pepper, to finally produce fermentable sugars. Firstly, the effect of temperature and contact time on sugar recovery during pretreatmen...

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Detalles Bibliográficos
Autores principales: Martín-Lara, M.A., Chica-Redecillas, L., Pérez, A., Blázquez, G., Garcia-Garcia, G., Calero, M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7697518/
https://www.ncbi.nlm.nih.gov/pubmed/33182839
http://dx.doi.org/10.3390/foods9111640

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7697518/
https://www.ncbi.nlm.nih.gov/pubmed/33182839
http://dx.doi.org/10.3390/foods9111640

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