Evolution of Physico-Chemical and Microbiological Parameters During Large-Scale Coffee-Pulp Silage

被引：0
|
作者：
Isabelle Perraud-Gaime
Jean-Philippe Carralot
Quentin Carboué
Eduardo Aranda-Delgado
Gerardo Saucedo-Castañeda
机构：
[1] Aix Marseille Université,Department of Biotechnology
[2] Avignon Université,undefined
[3] CNRS,undefined
[4] IRD,undefined
[5] IMBE,undefined
[6] Metropolitan Autonomous University-Iztapalapa,undefined
[7] Sociedad Terranova Lombricultores,undefined
[8] URD ABI - Centre Européen de Biotechnologie Et Bioéconomie,undefined
来源：
Waste and Biomass Valorization | 2021年 / 12卷
关键词：
Silage; Coffee pulp; Large scale; Lactic acid bacteria; Yeast;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：6057 / 6065
页数：8
相关论文
共 50 条
  • [31] Evolution of structural and physico-chemical properties of pure vitrinite during artificial thermal evolution
    Laggoun-Défarge, F
    Landais, P
    Rouzaud, JN
    Suarez-Ruiz, I
    Rannou, I
    Iglesias, MJ
    PROSPECTS FOR COAL SCIENCE IN THE 21ST CENTURY, 1999, : 693 - 696
  • [32] Physico-chemical origin of superpermeability. Large-scale effects of surface chemistry on 'hot' hydrogen permeation and absorption in metals
    Livshits, A.I., 1600, (170):
  • [33] Assessment of microbiological, physico-chemical and enzymatic parameters of pasteurized Milk and type B, produced in Parana, Brazil
    Giombelli, Cristiane Jaci
    Tamanini, Ronaldo
    Bataglini, Ana Paula Pavao
    Magnani, Douglas Furtado
    de Angela, Henrique Lopes
    Beloti, Vanerli
    SEMINA-CIENCIAS AGRARIAS, 2011, 32 (04): : 1539 - 1546
  • [34] Evaluation of microbiological and physico-chemical parameters of retail ready-to-eat mono-varietal salads
    Gaglio, Raimondo
    Miceli, Alessandro
    Sardina, Maria T.
    Francesca, Nicola
    Moschetti, Giancarlo
    Settanni, Luca
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2019, 43 (07)
  • [35] The Microbiological and Physico-Chemical Parameters with Trace Metal Pollution of Coastal Bathing Water in Dardanelles and Thracian Sea
    Aydin, A.
    Kahraman, T.
    Aydin, H.
    JOURNAL OF ANIMAL AND VETERINARY ADVANCES, 2010, 9 (06): : 1077 - 1082
  • [36] Physico-chemical, Biochemical and Microbiological Properties of Traditional Polish Pork Fermented Products During Ripening
    Ewelina Węsierska
    Marek Szołtysik
    Lech Rak
    Food and Bioprocess Technology, 2013, 6 : 2986 - 2995
  • [37] Physico-chemical and Microbiological Changes during the Traditional Processing of King Fish (Scomberomorus tritor) into Lanhouin
    Kindossi, Janvier Melegnonfan
    Anihouvi, Victor Bienvenu
    Vieira-Dalode, Generose
    Akissoe, Noel Houedougbe
    Chacornac, Jean Paul
    Leroy, Sabine
    Talon, Regine
    Hounhouigan, Djidjoho Joseph
    JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2021, 30 (05) : 549 - 560
  • [38] Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeon cheese)
    Diezhandino, I.
    Fernandez, D.
    Gonzalez, L.
    McSweeney, P. L. H.
    Fresno, J. M.
    FOOD CHEMISTRY, 2015, 168 : 134 - 141
  • [39] Physico-chemical, Biochemical and Microbiological Properties of Traditional Polish Pork Fermented Products During Ripening
    Wesierska, Ewelina
    Szoltysik, Marek
    Rak, Lech
    FOOD AND BIOPROCESS TECHNOLOGY, 2013, 6 (11) : 2986 - 2995
  • [40] THE STUDY OF CHANGES IN ORGANOLEPTIC AND PHYSICO-CHEMICAL PARAMETERS OF SINBIOTIC YOGURT DURING STORAGE
    Pop, Flavia
    Marinescu, Anca
    CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2009, 1 (01) : 49 - 54
12345