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Ultrasound-assisted acid hydrolysis of cassava (Manihot esculenta) bagasse: Kinetics, acoustic field and structural effects

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Ultrasound-assisted acid hydrolysis of cassava (Manihot esculenta) bagasse: Kinetics, acoustic field and structural effects

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Carregari Polachini, T.; Hernando Hernando, MI.; Mulet Pons, A.; Telis-Romero, J.; Carcel, JA. (2021). Ultrasound-assisted acid hydrolysis of cassava (Manihot esculenta) bagasse: Kinetics, acoustic field and structural effects. Ultrasonics Sonochemistry. 70:1-9. https://doi.org/10.1016/j.ultsonch.2020.105318

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/183096

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Title: Ultrasound-assisted acid hydrolysis of cassava (Manihot esculenta) bagasse: Kinetics, acoustic field and structural effects
Author: Carregari Polachini, Tiago Hernando Hernando, Mª Isabel Mulet Pons, Antonio Telis-Romero, Javier Carcel, Juan A.
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Improving the actual acid hydrolysis of cassava bagasse (CB) with the assistance of high-intensity ultrasound (US) was aimed in comparison with mechanical agitation (AG). The kinetics of reducing and total sugar release ...[+]
Subjects: Bioethanol , Hydrolysis kinetics , Reducing sugar , Total sugar , Birefringence
Copyrigths: Reconocimiento (by)
Source:
Ultrasonics Sonochemistry. (issn: 1350-4177 )
DOI: 10.1016/j.ultsonch.2020.105318
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.ultsonch.2020.105318
Project ID:
info:eu-repo/grantAgreement/FAPESP//2017%2F06518-2/
info:eu-repo/grantAgreement/CAPES//88881.132626%2F2016-01/
info:eu-repo/grantAgreement/INIA//RTA2015-00060-C04-03/
info:eu-repo/grantAgreement/CAPES//001/
info:eu-repo/grantAgreement/INSTITUTO NACIONAL DE INV. Y TECNOL. AGRARIA Y ALIMENTARIA //RTA2015-00060-C04-02//REVALORIZACION INTEGRAL DE SUBPRODUCTOS EN FUNCION DE SUS USOS POTENCIALES: METODOLOGIAS Y ESTRATEGIAS DE ESTABILIZACION PARA LA OPTIMIZACION DEL APROVECHAMIENTO INTEGRAL DE SUBPRODUCTOS/
Thanks:
The authors acknowledge the National Institute for Agricultural and Food Research and Technology (INIA, Spain)-ERDF (RTA2015-00060-C04-02 and RTA2015-00060-C04-03) from Spain and the Sao Paulo Research Foundation (FAPESP, ...[+]
Type: Artículo

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