Steam-explosion of olive stones: Hemicellulose solubilization and enhancement of enzymatic hydrolysis of cellulose

Bioresource Technology

Volumn 79, Issue 1, 2001, Pages 53-61

  Fernandez Bolanos J ^a   Felizon B ^a   Heredia, A ^a   Rodriguez R ^a   Guillen R ^a   Jimenez A ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Enzymatic hydrolysis; Hemicelluloses; Olive stones; Seed husks; Steam explosion

Indexed keywords

CELLULOSE; DEPOLYMERIZATION; EXPLOSIONS; HYDROLYSIS; IMPREGNATION; MOLECULAR WEIGHT DISTRIBUTION; SACCHARIFICATION; SEED; STEAM; SUGARS; THERMAL EFFECTS;

HEMICELLULOSE;

FOOD PRODUCTS;

CELLULASE; CELLULOSE; HEMICELLULOSE; LIGNOCELLULOSE;

ARTICLE; DEGRADATION; EXTRACTION; FOOD PROCESSING; FRUIT; HYDROLYSIS; OLIVE; PRIORITY JOURNAL; SOLUBILIZATION; TECHNIQUE; TEMPERATURE; WATER VAPOR;

ATMOSPHERIC PRESSURE; CELLULOSE; CROPS, AGRICULTURAL; HYDROLYSIS; POLYSACCHARIDES; SEEDS; STEAM; SULFURIC ACIDS;

EID: 0342973145     PISSN: 09608524     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0960-8524(01)00015-3     Document Type: Article

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