Study of the hydrolysis of sugar cane bagasse using phosphoric acid

Journal of Food Engineering

Volumn 74, Issue 1, 2006, Pages 78-88

  Gámez, Sara ^a   González Cabriales, Juan Jose ^a   Ramírez, José Alberto ^a   Garrote, Gil ^b   Vázquez, Manuel ^c  

^a UNIVERSIDAD AUTÓNOMA DE TAMAULIPAS   (Mexico)

^b UNIVERSITY OF VIGO   (Spain)

^c Facultade de Ciencias   (Spain)

Author keywords

Acid hydrolysis; Arabinose; Bagasse; Glucose; Kinetic; Modelling; Phosphoric acid; Sugar cane; Xylose

Indexed keywords

BAGASSE; FERMENTATION; HYDROLYSIS;

FERMENTATION MEDIA; SUGAR CONCENTRATIONS;

FOOD PRODUCTS;

BAGASSE; FOOD BOARDS;

SACCHARUM; SACCHARUM HYBRID CULTIVAR;

EID: 27844449121     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.02.005     Document Type: Article

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