Improving fruity aroma production by fungi in SSF using citric pulp

Food Research International

Volumn 42, Issue 4, 2009, Pages 484-486

  Rossi, S C ^a   Vandenberghe, L P S ^a   Pereira, B M P ^a   Gago, F D ^a   Rizzolo, J A ^a   Pandey, A ^b   Soccol, C R ^a   Medeiros, A B P ^a  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^b NATIONAL CHEMICAL LABORATORY   (India)

Author keywords

Aroma; Ceratocystis fimbriata; Citric pulp; Solid state fermentation

Indexed keywords

AROMA; CERATOCYSTIS FIMBRIATA; CITRIC PULP; ECONOMIC POTENTIALS; ERLENMEYER FLASKS; GAS CHROMATOGRAPHS; HEAD SPACE ANALYSIS; INITIAL MOISTURES; PRODUCTION INDUSTRIES; SALINE SOLUTIONS; SOLID-STATE FERMENTATION; VOLATILE COMPOUNDS;

BIOCHEMICAL ENGINEERING; BOTTLES; MOLASSES; ODORS; UREA; VOLATILE ORGANIC COMPOUNDS;

FERMENTATION;

BIOTECHNOLOGY; BOTTLES; FERMENTATION; FUNGI; MOLASSES; ODORS; SOLIDS; UREA; VOC;

CERATOCYSTIS FIMBRIATA; FUNGI; GLYCINE MAX;

EID: 64249170458     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.01.016     Document Type: Article

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