Subcritical water hydrolysis for sugar recovery from bakery leftovers: kinetic and thermodynamic analysis
This study aims to perform kinetic and thermodynamic analysis of subcritical water hydrolysis (SWH) of bakery leftovers. Hydrolysis kinetics of leftover croissants (LC) and leftover doughnuts (LD) into monosaccharides and by-product (hydroxymethylfurfural, HMF), via subcritical water hydrolysis, wer...
| Main Authors: | , , , , |
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| Format: | Article |
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Springer
2021
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