Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
Waste pastry was hydrolyzed by glucoamylase and protease which were obtained from solid state fermentation of Aspergillus awamori and Aspergillus oryzae to produce waste pastry hydrolysate. Then, the effects of hydraulic retention times (HRTs) (4-12h) on hydrogen production rate (HPR) in the suspended microbial growth system (continuous stirred tank reactor, CSTR) and attached microbial growth system (continuous mixed immobilized sludge reactor, CMISR) from waste pastry hydrolysate were investigated. The maximum HPRs of CSTR (201.8mL/(h·L)) and CMISR (255.3mL/(h·L)) were obtained at HRT of 6h and 4h, respectively. The first-order reaction could be used to describe the enzymatic hydrolysis of waste pastry. The carbon content of the waste pastry remained 22.8% in the undigested waste pastry and consumed 77.2% for carbon dioxide and soluble microbial products. To our knowledge, this is the first study which reports biohydrogen production from waste pastry.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.biortech.2016.07.009 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Nutritional, Pharmacological and Industrial Applications of Mangosteen and Passion Fruit: A Review.
Food Sci Nutr
July 2025
Biochemistry in Department of Biological Sciences, College of Science University of Jeddah Jeddah Saudi Arabia.
The stunning nutritional and medicinal attributes of tropical fruits have propelled them to international fame. Passion fruit () and mangosteen () are two examples of such fruits. This review discusses in depth their phytochemical composition, health benefits, and utility in the industrial sector.
View Article and Find Full Text PDFHarnessing Hemp ( L.) Seed Cake Proteins: From Concentrate Production to Enhanced Choux Pastry Quality.
Foods
February 2025
Department of Food and Nutrition, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova.
This study explores the production and valorization of hemp seed cake protein concentrate (HPC) as a functional ingredient to enhance the nutritional quality and sensory attributes of choux pastry products, specifically éclairs. By integrating varied concentrations of HPC (0%, 1%, 5%, 10%, 15%, and 20%) into traditional formulations, the physicochemical properties, proximate composition, amino acid profile, and sensory characteristics of the resulting pastries were assessed. Sensory attributes were assessed using the check-all-that-apply (CATA) method, where a trained panel selected applicable descriptors from a predefined list.
View Article and Find Full Text PDFPreventing Fungal Spoilage from Raw Materials to Final Product: Innovative Preservation Techniques for Fruit Fillings.
Foods
August 2024
Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
Spoilage fungi are a significant cause of financial loss in the food and beverage industry each year. These fungi thrive in challenging environments characterized by low acidity, low water activity and high sugar content, all of which are common in fruit fillings used in pastry products. Fruit fillings are therefore highly susceptible to fungal spoilage.
View Article and Find Full Text PDFUse of Bio-Waste of A. St. Hil. (Yerba mate) to Obtain an Extract Rich in Phenolic Compounds with Preservative Potential.
Foods
August 2023
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
In this work, a comparison between the extracts of dehydrated yerba mate () and bio-waste of yerba mate leaves from the Brazilian industry was made. The incorporation of the functional extract as a preservative/functional ingredient in a pastry product (pancakes) was tested. The individual profile of phenolic compounds was determined by HPLC-DAD-ESI/MS, and the bioactive potential was assessed using in vitro assays for antioxidant, anti-inflammatory, antimicrobial, and cytotoxic activities.
View Article and Find Full Text PDFHazelnut Skin Waste as a Functional Ingredient to Nutritionally Improve a Classic Shortbread Cookie Recipe.
Foods
July 2023
Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell'Università snc, 01100 Viterbo, Italy.
Hazelnut skin (HS) is a byproduct of hazelnut processing (2.5% of total kernel) and becomes a food waste despite its high content of antioxidants, unsaturated fats, and fibers. Classic shortbread cookies have a large worldwide market, even if their nutritional composition does not meet nutritional guidelines due to the high content of saturated fats.
View Article and Find Full Text PDF