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...
Saved in:
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 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Effect of sub-critical water hydrolysis on sugar recovery from bakery leftovers
by: Mohd Thani, Nurfatimah, et al.
Published: (2019) -
Sugar recovery and optimization from bakery leftovers via subcritical water hydrolysis
by: Mohd Thani, Nurfatimah
Published: (2020) -
Sugar recovery from bakery leftovers through enzymatic hydrolysis : effect of process conditions and product characterization
by: Nurfatimah Mohd Thani,, et al.
Published: (2021) -
Sugar rcovery from bakery leftovers through enzymatic hydrolysis: effect of process conditions and product characterization
by: Mohd Thani, Nurfatimah, et al.
Published: (2021) -
Hydrolysis and characterization of sugar recovery from bakery waste under optimized subcritical water conditions
by: Mohd Thani, Nurfatimah, et al.
Published: (2020)