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Subcritical water hydrolysis for sugar recovery from bakery leftovers: kinetic and thermodynamic analysis

This study aims to perform kinetic and thermodynamic analysis of subcritical water hydrolysis (SWH) of bakery leftovers. Hydrolysis kinetics of leftover croissants (LC) and leftover doughnuts (LD) into monosaccharides and by-product (hydroxymethylfurfural, HMF), via subcritical water hydrolysis, wer...

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Bibliographic Details
Main Authors: Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Sulaiman, Alifdalino, Omar, Rozita
Format: Article
Published: Springer 2021
Online Access:http://psasir.upm.edu.my/id/eprint/109328/
https://link.springer.com/article/10.1007/s13399-021-01416-x?error=cookies_not_supported&code=e48fbb60-2f21-4172-8fc9-498aef9fddc2
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http://psasir.upm.edu.my/id/eprint/109328/
https://link.springer.com/article/10.1007/s13399-021-01416-x?error=cookies_not_supported&code=e48fbb60-2f21-4172-8fc9-498aef9fddc2

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