Liquid hot water pretreatment and enzymatic hydrolysis as a valorization route of Italian green pepper waste to delivery free sugars

Martín-Lara, M.A., Chica-Redecillas, L., Pérez, A. et al. (3 more authors) (2020) Liquid hot water pretreatment and enzymatic hydrolysis as a valorization route of Italian green pepper waste to delivery free sugars. Foods, 9 (11). 1640.

Abstract

Metadata

Authors/Creators:
  • Martín-Lara, M.A.
  • Chica-Redecillas, L.
  • Pérez, A.
  • Blázquez, G.
  • Garcia-Garcia, G.
  • Calero, M.
Copyright, Publisher and Additional Information: © 2020 The Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
Keywords: Italian green pepper; fermentable sugars; food waste; glucose; hydrolysis; liquid hot water; pretreatment; xylose
Dates:
  • Accepted: 5 November 2020
  • Published (online): 10 November 2020
  • Published: 10 November 2020
Institution: The University of Sheffield
Academic Units: The University of Sheffield > Faculty of Engineering (Sheffield) > Department of Chemical and Biological Engineering (Sheffield)
Depositing User: Symplectic Sheffield
Date Deposited: 18 Nov 2020 10:45
Last Modified: 18 Nov 2020 12:50
Status: Published
Publisher: MDPI AG
Refereed: Yes
Identification Number: https://doi.org/10.3390/foods9111640
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