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Serveur d'exploration sur l'oranger - Curation (Ncbi)

Index « Keywords » - entrée « Food Industry »
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Food Hypersensitivity (physiopathology) < Food Industry < Food Industry (economics)  Facettes :

List of bibliographic references

Number of relevant bibliographic references: 7.
Ident.Authors (with country if any)Title
000766 (2008) Biplob Kumar Biswas [Japon] ; Jun-Ichi Inoue ; Katsutoshi Inoue ; Kedar Nath Ghimire ; Hiroyuki Harada ; Keisuke Ohto ; Hidetaka KawakitaAdsorptive removal of As(V) and As(III) from water by a Zr(IV)-loaded orange waste gel.
000840 (2008) Xinming Wang [République populaire de Chine] ; Ting WuRelease of isoprene and monoterpenes during the aerobic decomposition of orange wastes from laboratory incubation experiments.
000B12 (2010) María De Los Angeles Martín Santos [Espagne] ; José Angel Siles L Pez ; Arturo Francisco Chica Pérez ; Antonio Martín MartínModelling the anaerobic digestion of wastewater derived from the pressing of orange peel produced in orange juice manufacturing.
000E68 (2012) Frantseska-Maria Pellera [Grèce] ; Apostolos Giannis ; Dimitrios Kalderis ; Kalliopi Anastasiadou ; Rainer Stegmann ; Jing-Yuan Wang ; Evangelos GidarakosAdsorption of Cu(II) ions from aqueous solutions on biochars prepared from agricultural by-products.
001291 (2013) M A Martín [Espagne] ; R. Fernández ; A. Serrano ; J A SilesSemi-continuous anaerobic co-digestion of orange peel waste and residual glycerol derived from biodiesel manufacturing.
001885 (2015) Ali Oguz Buyukkileci [Turquie] ; Marcello Fernandez Lahore ; Canan TariUtilization of orange peel, a food industrial waste, in the production of exo-polygalacturonase by pellet forming Aspergillus sojae.
001915 (2015) Meryem Boukroufa [Algérie] ; Chahrazed Boutekedjiret [Algérie] ; Loïc Petigny [France] ; Njara Rakotomanomana [France] ; Farid Chemat [France]Bio-refinery of orange peels waste: a new concept based on integrated green and solvent free extraction processes using ultrasound and microwave techniques to obtain essential oil, polyphenols and pectin.

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