Subcritical water hydrolysis of industrial cake leftovers for sugar production

QR Code

Subcritical water hydrolysis of industrial cake leftovers for sugar production

Cakes are bakery goods that are frequently discarded. Cake leftovers are mostly carbs with a significant potential for sugar recovery using subcritical water hydrolysis; a clean, rapid, and sustainable approach. This study aimed to evaluate the highest sugar that could be recovered from cake leftove...

Full description

Bibliographic Details
Main Authors:	Mustapa Kamal, Siti Mazlina, Mohd Thani, Nurfatimah, Taip, Farah Saleena, Sulaiman, Alifdalino, Omar, Rozita
Format:	Article
Published:	Springer 2022
Online Access:	http://psasir.upm.edu.my/id/eprint/108581/

Similar Items

Subcritical water hydrolysis for sugar recovery from bakery leftovers: kinetic and thermodynamic analysis
by: Mohd Thani, Nurfatimah, et al.
Published: (2021)

Effect of sub-critical water hydrolysis on sugar recovery from bakery leftovers
by: Mohd Thani, Nurfatimah, et al.
Published: (2019)

Sugar recovery and optimization from bakery leftovers via subcritical water hydrolysis
by: Mohd Thani, Nurfatimah
Published: (2020)

Sugar recovery from bakery leftovers through enzymatic hydrolysis : effect of process conditions and product characterization
by: Nurfatimah Mohd Thani,, et al.
Published: (2021)

Effect of enzyme concentrations on total reducing sugar from leftover croissants and doughnuts via enzymatic hydrolysis
by: Mohd Thani, Nurfatimah, et al.
Published: (2019)

Sugar rcovery from bakery leftovers through enzymatic hydrolysis: effect of process conditions and product characterization
by: Mohd Thani, Nurfatimah, et al.
Published: (2021)

Hydrolysis and characterization of sugar recovery from bakery waste under optimized subcritical water conditions
by: Mohd Thani, Nurfatimah, et al.
Published: (2020)

Risk assessment of subcritical water hydrolysis (SWH) system for sugar recovery using failure modes and effects analysis (FMEA) methods
by: Nurfatimah Mohd Thani,, et al.
Published: (2022)

Recovery of glucose and acetic acid from Piper betle Linn leaves by subcritical water hydrolysis
by: Rahmah, Nur Lailatul, et al.
Published: (2025)

Kinetic study of total phenolic content from Piper betle Linn. leaves extract using subcritical water
by: Nur Lailatul Rahmah,, et al.
Published: (2023)

Kinetic study of total phenolic content from Piper betle Linn. leaves extract using subcritical water
by: Rahmah, Nur Lailatul, et al.
Published: (2023)

Subcritical water extraction of total phenolic compounds from Piper betle L. leaves: effect of process conditions and characterization
by: Rahmah, Nur Lailatul, et al.
Published: (2023)

Consumers' delayed consumption of bakery products: effect on physical and chemical properties
by: Mohd Thani, Nurfatimah, et al.
Published: (2020)

Process development of 'dadih' preparation using xylitol as substitute sugar: effect on thermal and texture characteristics
by: Mohd Thani, Nurfatimah, et al.
Published: (2012)

Colour and volume development of cake baking and its influence on cake qualities
by: Mohamad, Ramadhatul Akmal, et al.
Published: (2015)

Volume and colour development in cake baking process
by: Wan Ishak, Wan Illia, et al.
Published: (2012)

Extraction of antioxidants from Chlorella sp. using subcritical water treatment
by: Zakaria, Siti Maisurah, et al.
Published: (2017)

Subcritical water extraction (SWE) and ultrasonic-assisted extraction (UAE) of bioactive compounds from Morinda citrifolia: comparative evaluation of process efficiency
by: Husna Abdul Somat,, et al.
Published: (2025)

Evaluation of the interactive effect pretreatment parameters via three types of microwave-assisted pretreatment and enzymatic hydrolysis on sugar yield
by: Ethaib, Saleem, et al.
Published: (2020)

Effects of temperature and airflow on volume development during baking and its influence on quality of cake
by: Sani, Nurul Atiqah, et al.
Published: (2014)

Effects of temperature and time on the physical characteristics of moist cakes baked in air fryer
by: Zakuan Azmi, Mazidah Mior, et al.
Published: (2019)

Characterization on phenolic acids and antioxidant activity of Chlorella sp. microalgae using subcritical water extraction
by: Siti Maisurah Zakaria,, et al.
Published: (2020)

Subcritical water technology for wheat straw hydrolysis to produce value added products
by: Abdelmoez, Wael, et al.
Published: (2014)

Characterization on phenolic acids and antioxidant activity of Chlorella sp. microalgae using subcritical water extraction
by: Zakaria, Siti Maisurah, et al.
Published: (2020)

Production of sugars from sago bark using subcritical water treatment
by: M. Amin, Nurhusni
Published: (2019)

Assessment on rheological and texture properties of xylitol-substituted dadih
by: Mohd Thani, Nurfatimah, et al.
Published: (2014)

Evaluation on safety and sensory analysis of xylitol substituted dadih
by: Mohd Thani, Nurfatimah, et al.
Published: (2016)

Subcritical water extraction of bioactive compounds from plants and algae: applications in pharmaceutical and food ingredients
by: Zakaria, Siti Maisurah, et al.
Published: (2016)

Hydrolysis of blended cotton/polyester fabric from hospital waste using subcritical water
by: Nordin Sabli,, et al.
Published: (2023)

Hydrolysis of blended cotton/polyester fabric from hospital waste using subcritical water
by: Sabli, Nordin, et al.
Published: (2023)

Optimization Of phenolic compounds and antioxidant extraction from Piper betle Linn. leaves using pressurized hot water
by: Nur Lailatul Rahmah, et al.
Published: (2022)

Subcritical water technology for extraction of phenolic compounds from Chlorella sp. microalgae and assessment on its antioxidant activity
by: Zakaria, Siti Maisurah, et al.
Published: (2017)

Conversion of waste palm kernel cake into value-added materials using subcritical water reaction
by: Raja Zazalli, Raja Munawarrah
Published: (2019)

Profile of amino acids production from microalgae Nannochloropsis sp. biomass using subcritical water technology
by: Zainan, Nur Hidayah Binti, et al.
Published: (2022)

Dehydrated food waste and leftover for trench composting
by: Aziz, Khalida, et al.
Published: (2024)

The effects of airflow on oven temperatures and cakes qualities
by: Mohamad Shahapuzi, Nur Syafikah, et al.
Published: (2015)

Fermentable Sugar Production and Separation from Water Hyacinth Using Enzymatic Hydrolysis
by: Khan, Maksudur R., et al.
Published: (2014)

Hydrolysis Of Sago Hampas For Production Of Fermentable Sugars
by: Habibah, Salleh
Published: (2009)

Combined microwave-assisted subcritical liquid extraction of chitosan from crab shell waste
by: Segaran, Ramyah, et al.
Published: (2022)

Understanding leftover consumption through cognitive dissonance theory
by: Martin, Joshua
Published: (2020)