Extraction of anthocyanins from industrial purple-fleshed sweetpotatoes and enzymatic hydrolysis of residues for fermentable sugars

Industrial Crops and Products

Volumn 32, Issue 3, 2010, Pages 613-620

  Bridgers, E Nicole ^a   Chinn, Mari S ^a   Truong, Van Den ^b  

^a Box 7625   (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Anthocyanins; Ethanol; Liquefaction; Purple fleshed sweetpotato; Saccharification; Solvent extraction

Indexed keywords

AGRICULTURAL CROPS; ANTHOCYANINS; CYANIDIN; EXTRACTION RESIDUE; EXTRACTION TEMPERATURES; FERMENTABLE SUGARS; GLUCOSE PRODUCTION; HEALTH AND WELLNESS; MALTOTRIOSE; PARTIAL REPLACEMENT; RECENT TRENDS; RENEWABLE RESOURCE; RESIDUAL SOLIDS; SOLID LOADING; SOLID RESIDUES; STARCH CONTENTS; SWEET POTATO;

CROPS; ENZYMATIC HYDROLYSIS; ETHANOL; FOSSIL FUELS; GLUCOSE; INDUSTRY; LIQUEFACTION; LOADING; METHANOL; PHENOLS; RECOVERY; SACCHARIFICATION; SOLVENT EXTRACTION; STARCH; SUGAR (SUCROSE); SYNTHETIC FUELS;

ORGANIC SOLVENTS;

ACIDIFICATION; ANTIOXIDANT; ENZYME ACTIVITY; ETHANOL; EXTRACTION METHOD; FERMENTATION; FOSSIL FUEL; HYDROLYSIS; LIQUEFACTION; PHENOLIC COMPOUND; PIGMENT; RENEWABLE RESOURCE; STARCH; SUGAR; SUGAR BEET; TRANSFORMATION;

IPOMOEA BATATAS;

EID: 77957236337     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2010.07.020     Document Type: Article

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