Rheological Studies During Submerged Citric Acid Fermentation by Aspergillus niger in Stirred Fermentor Using Apple Pomace Ultrafiltration Sludge

Food and Bioprocess Technology

Volumn 6, Issue 5, 2013, Pages 1240-1250

  Dhillon, Gurpreet Singh ^a   Brar, Satinder Kaur ^a   Kaur, Surinder ^a,b   Verma, Mausam ^c  

^a CENTRE EAU TERRE ENVIRONNEMENT   (Canada)

^b BANARAS HINDU UNIVERSITY   (India)

^c Institut de recherche et de developpement en agroenvironnement   (Canada)

Author keywords

Apple pomace ultrafiltration sludge; Aspergillus niger; Non Newtonian behaviour; Rheology; Submerged fermentation

Indexed keywords

ASPERGILLUS; BIOPRODUCTS; CITRIC ACID; FERMENTERS; FRUITS; NON NEWTONIAN FLOW; PELLETIZING; PHASE SHIFTERS; RHEOLOGY; ULTRAFILTRATION;

APPLE POMACE; ASPERGILLUS NIGER; FERMENTATION BROTHS; NON-NEWTONIAN; RHEOLOGICAL PROFILES; RHEOLOGICAL PROPERTY; RHEOLOGICAL STUDIES; SUBMERGED FERMENTATION;

FERMENTATION;

ASPERGILLUS NIGER; FUNGI; MALUS X DOMESTICA;

EID: 84876424860     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0771-8     Document Type: Article

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