Production of Flavor Compounds from Apple Pomace.
نویسندگان
چکیده
منابع مشابه
Baker’s yeast production under fed batch culture from apple pomace
Apple pomace extract (APE) in aerobic variable fed batch culture under standardized fermentation parameters was evaluated for the production of baker’s yeast. The substrate was fed at a flow rate of 0.39 dm h to regulate fermentable sugar concentration between 1-2 % in bioreactor. An average specific growth rate of 0.24 h and cellular yield coefficient of 0.48 g/g sugar was obtained during bake...
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A fractionation method was used to extract phenolic compounds from apple pomace (AP) involving a first extraction with water and subsequent extractions of the same residue with two different organic solvents. The water extracts obtained contained high amounts of phenolic compounds with high antioxidant capacity. However, the second and third extractions of the same residue still extracted consi...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
سال: 2001
ISSN: 1341-027X,1881-6681
DOI: 10.3136/nskkk.48.564