Concept
Fermentation alcoolique
Publications associées (92)
Origin of the Activity Trend in the Oxidative Dehydrogenation of Ethanol over VOx/CeO2
Rob Jeremiah G. Nuguid, Anna Zabilska, Olga Safonova
Supported vanadia (VOx) is a versatile catalyst for various redox processes where ceria-supported VOx have shown to be particularly active in the oxidative dehydrogenation (ODH) of alcohols. In this work, we clarify the origin of the volcano-shaped ethanol ...
WILEY-V C H VERLAG GMBH2023A Sprayable Electrically Conductive Edible Coating for Piezoresistive Strain Sensing
Dario Floreano, Bokeon Kwak, Pietro Rossi
Edible electronics leverages the electronic properties of food-derived materials to deliver safer technologies that can be degraded (or digested) in the environment (or body) at the end-of-life. Sensors will be central to future smart edible robots, and ed ...
2023The capture technology matters: Composition of municipal wastewater solids drives complexity of microbial community structure and volatile fatty acid profile during anaerobic fermentation
Pierre Rossi, Arnaud Michel Gelb
The production of volatile fatty acids (VFAs) represents a relevant option to valorize municipal wastewater (MWW). In this context, different capture technologies can be used to recover organic carbon from wastewater in form of solids, while pre-treatment ...
2022Sustainable green processing of grape pomace for the production of value-added products: An overview
In recent years, the recovery of valuable compounds from food waste like grape pomace is an emerging issue in the food sector. Grape pomace or marc can be considered as an important solid waste that is produced from the wine industries after the pressing a ...
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