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1.
The influence of polyphenolic compounds on anaerobic digestion of pepper processing waste during biogas and biomethane production
Gregor Drago Zupančič, Anamarija Lončar, Jasmina Ranilović, Drago Šubarić, Mario Panjicko, 2024, izvirni znanstveni članek

Opis: Pepper processing waste has the potential to be used as a substrate in the process of anaerobic digestion, but because of its high polyphenol content, certain limitations are expected. During the determination of the biodegradability of pepper samples, a biogas potential of 687 L/kg DM was observed, as well as a biomethane potential of 401 L/kg DM. While both the testing of biodegradability and the process in the pilot scale progressed, it was observed that total polyphenol content in both cases decreased. Also, as far as individual polyphenols during the process in the pilot scale are concerned, it can be observed that at the end of the process no procyanidin A2, epicatechin, myricetin, and quercetin were detected. The observed concentration of the ferulic acid on the last day of the process was 0.09 μg/g. Finally, it can be concluded that the presence of polyphenols did not significantly affect the biogas potential of pepper waste. Due to its relatively stable biogas production, as far as biogas production on the pilot scale is concerned, it can be concluded that pepper processing waste has the potential to be used as a substrate for biogas production.
Ključne besede: anaerobic digestion, polyphenols, ferulic acid, procyanidins, epicatechin, myricetin, quercetin
Objavljeno v RUNG: 06.05.2024; Ogledov: 352; Prenosov: 2
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2.
Recovery of bioactive components from fruit processing wastes
Branka Mozetič Vodopivec, 2019, objavljeni znanstveni prispevek na konferenci

Ključne besede: processing wastes, green extraction methods, polyphenols
Objavljeno v RUNG: 23.08.2019; Ogledov: 3215; Prenosov: 1
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3.
FOOD PROCESSING WASTES AS POTENTIAL SOURCE OF BIOLOGICALLY ACTIVE COMPOUNDS
Branka Mozetič Vodopivec, 2018, objavljeni znanstveni prispevek na konferenci (vabljeno predavanje)

Ključne besede: food processing wastes, wine, olive oil, extraction methods, polyphenols
Objavljeno v RUNG: 10.09.2018; Ogledov: 3725; Prenosov: 0
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