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Escolher formato: Padrão Ficha Formato Reduzido Nomes MARC Campos MARC
No. Registro   002729857
Tipo de material   ARTIGO DE PERIODICO - INTERNACIONAL
Cód. publicação   Link10.1016/j.wasman.2015.03.009 DOI
Entrada Principal   LinkPérez-Bibbins, Belinda (*) INT
Título   LinkPotential of lees from wine, beer and cider manufacturing as a source of economic nutrients : an overview.
Imprenta   Oxford, 2015.
Descrição   p. 72-81.
Idioma   Inglês
Nota   Disponível em: <http://dx.doi.org/10.1016/j.wasman.2015.03.009>. Acesso em: 23 nov. 2015
Nota Local   3,220 FCF003
Assunto   LinkVINHO (FABRICAÇÃO)
  LinkCERVEJA (FABRICAÇÃO)
  LinkCIDRA (FABRICAÇÃO)
  LinkNUTRIENTES
Autor Secundário   LinkTorrado-Agrasar, A (*) INT University of Vigo – Faculty of Sciences, Bromatology Group, Department of Analytical and Food Chemistry, Ourense, Spain
  LinkSalgado, J. M (*) INT University of Vigo – Faculty of Sciences, Department of Chemical Engineering, Ourense, Spain
  LinkOliveira, Ricardo Pinheiro de Souza https://orcid.org/0000-0001-8590-804X
  LinkDomínguez, J. M (*) INT University of Vigo – Faculty of Sciences, Department of Chemical Engineering, Ourense, Spain
Fonte   LinkIn: Waste Manangement, Oxford, v. 40, p. 72-81, 2015, ISSN: 0956-053X
Localiz.Eletrônica    "Clicar" sobre o botão para acesso ao texto completo 
   "Clicar" sobre o botão para acesso ao Currículo Lattes de Ricardo Pinheiro de Souza Oliveira 
Resumo/Outros   Lees are the wastes generated during the fermentation and aging processes of different industrial activities concerning alcoholic drinks such as wine, cider and beer. They must be conveniently treated to avoid uncontrolled dumping which causes environmental problems due to their high content of phenols, pesticides, heavy metals, and considerable concentrations of nitrogen, phosphate and potassium as well as high organic content. The companies involved must seek alternative environmental and economic physicochemical and biological treatments for their revalorization consisting in the recovery or transformation of the components of the lees into high value-added compounds. After describing the composition of lees and market of wine, beer and cider industries in Spain, this work aims to review the recent applications of wine, beer and cider lees reported in literature, with special attention to the use of lees as an endless sustainable source of nutrients and the production of yeast extract by autolysis or cell disruption. Lees and/or yeast extract can be used as nutritional supplements with potential exploitation in the biotechnological industry for the production of natural compounds such as xylitol, organic acids, and biosurfactants, among others
 
Unidade USP   FCF -- FAC DE CIÊNCIAS FARMACÊUTICAS

Escolher formato: Padrão Ficha Formato Reduzido Nomes MARC Campos MARC


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