Zulma Sarmiento Vásquez

TL;DR: The findings of this survey showed that the volatile constituents of green coffee beans have no significant influence on the final coffee aroma composition, as only a few such compounds remain in the beans after roasting.

TL;DR: The biotechnological approaches implemented for the management and exploitation of cocoa by-product, related topics on cocoa production and residual biomass generation, sustainability and valorization of cocoa chain are addressed and discussed.

TL;DR: In this article, the authors present biotechnological approaches and processes for the management and exploitation of soybean hulls, including pre-treatment methods and fermentation techniques, for the production of different biomolecules.

TL;DR: In this article, a review of biotechnological approaches and processes for the exploitation of CPH, including pre-treatment methods for the production of different biomolecules, is presented.

TL;DR: The enzymatic hydrolysis of the WWTP residue using the produced cellulase showed better results than using the commercial cellulase complex, showing the potential of application of the produced enzyme for the hydrolytic of cellulosic residues recovered from WWTP processes.