Hydrolysis and characterization of sugar recovery from bakery waste under optimized subcritical water conditions

• 主要な著者: Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Sulaiman, Alifdalino, Omar, Rozita, Siajam, Shamsul Izhar
• フォーマット: 論文
• 言語: English
• 出版事項: Springer 2020
• オンライン･アクセス: http://psasir.upm.edu.my/id/eprint/89230/1/FOOD.pdf; http://psasir.upm.edu.my/id/eprint/89230/; https://pubmed.ncbi.nlm.nih.gov/32612303/

Subcritical water hydrolysis process for sugar recovery from leftover croissants (LC) and leftover doughnuts (LD) was optimised using response surface methodology with three process parameters as dependent variables and sugar yield as the response. The process parameters: temperature (160-200 °C), t...