Effect of steam treatment of alperujo on the composition, enzymatic saccharification, and in vitro digestibility of alperujo

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 1, 2007, Pages 136-142

  Rodríguez, Guillermo ^a   Rodríguez, Rocío ^a   Jiménez, Ana ^a   Guillén, Rafael ^a   Fernández Bolaños, Juan ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Cellulose; Chemical composition; Enzymatic hydrolysis; Hydrothermal treatment; Hydroxytyrosol; In vitro digestibility; Liquid solid two phase olive waste (alperujo)

Indexed keywords

3,4-DIHYDROXYPHENYLETHANOL; CELLULASE; CELLULOSE; DRUG DERIVATIVE; HYDROXYTYROSOL; OLIVE OIL; PEPSIN A; PHENETHYL ALCOHOL; UNCLASSIFIED DRUG; VEGETABLE OIL;

ARTICLE; CHEMISTRY; FOOD HANDLING; HYDROLYSIS; METABOLISM; METHODOLOGY; PH; WATER VAPOR;

CELLULASE; CELLULOSE; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; PEPSIN A; PHENYLETHYL ALCOHOL; PLANT OILS; STEAM;

ANIMALIA;

EID: 33846051096     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0616513     Document Type: Article

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