Art

J-GLOBAL ID：201702237312536499   Reference number：17A0078428

Preparation of Reducing Sugar from Corn Bran by Steam Explosion Combined with Acid Hydrolysis: Process Optimization Using Response Surface Methodology and Analysis of Hydrolysis Degree

応答曲面法による水蒸気爆発の最適化による還元糖の加水分解プロセスと加水分解度の分析【JST・京大機械翻訳】

Author (6)： Zhang Lili (College of Food Science, Heilongjiang Bayi Agricultural University) ,  Ning Dongxue (College of Food Science, Heilongjiang Bayi Agricultural University) ,  Kang Lijun (College of Food Science, Heilongjiang Bayi Agricultural University) ,  Kou Fang (College of Food Science, Heilongjiang Bayi Agricultural University) ,  Xia Tiantian (College of Food Science, Heilongjiang Bayi Agricultural University) ,  Cao Longkui (College of Food Science, Heilongjiang Bayi Agricultural University; Agri-Food Processing Development Centre of Heilongjiang)
Material： Shipin Kexue  (Food Science)
Volume： 37  Issue： 16  Page： 75-82  Publication year： 2016 
JST Material Number： C2151A  ISSN： 1002-6630  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： In order to increase reducing ...

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Thesaurus term： cellulose ,  *reducing sugar ,  *response surface methodology ,  hemicellulose ,  *hydrolysis ,  thermal decomposition ,  sulfuric acid ,  optimum condition ,  corn starch ,  volume fraction ,  *optimization
Semi thesaurus term： 固液比 ,  酸加水分解 ,  コーンコブ ,  *水蒸気爆発 , 【Automatic Indexing@JST】

Author keywords (5)： corn bran ,  acid hydrolysis ,  response surface methodology ,  steam explosion ,  reducing sugar

JST classification (2)： Agricultural waste utilization  (FB07050I) ,  Recycling of resources  (SC05060V)

Terms in the title (7)： 応答曲面法 ,  水蒸気爆発 ,  最適化 ,  還元糖 ,  加水分解 ,  プロセス ,  分析