PDF4PRO ⚡AMP

Modern search engine that looking for books and documents around the web

Example: barber

Enhanced extraction of phenolic compounds from …

Food Sci. Technol, Campinas, 35(4): 704-711, 2015704 ISSN 0101-2061 Food Science and TechnologyOI: IntroductionAgroindustrial residues use has been proving to be an alternative solution when obtaining bioactive compounds , since most of it still contains interesting molecules which can be extracted and used in different areas of application. The coffee industry generates high amounts of residues, since coffee is one of the most consumed beverages in the world, besides being the second most traded commodity, after petroleum (Mussatto et al., 2011; Esquivel & Jim nez, 2012). Every year, more than 105 million tons of coffee are produced in the world (Mussatto et al., 2011; Murthy & Naidu, 2012b). Coffee cherries industrial processing for the extraction of green coffee beans fit for trade generates several byproducts, depending on the method of processing employed.

Palomino et al. Food Sci. Technol, Campinas, 35(4): 704-711, Out.-Dez. 2015 705 The production of citric acid by fungus Aspergillus niger was also reported, using as a support the coffee husk moistened with a

Tags:

  Acid, Niger, Citric, Aspergillus, Citric acid, Aspergillus niger

Information

Domain:

Source:

Link to this page:

Please notify us if you found a problem with this document:

Spam in document Broken preview Other abuse

Transcription of Enhanced extraction of phenolic compounds from …

Related search queries