Solange I. Mussatto
Technical University of Denmark
255 Papers
784 Citations
Solange I. Mussatto is an academic researcher from Technical University of Denmark. The author has contributed to research in topics: Chemistry & Fermentation. The author has an hindex of 56, co-authored 226 publications. Previous affiliations of Solange I. Mussatto include University of Minho & Novo Nordisk Foundation.
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Papers
Bench scale steam explosion pretreatment of acid impregnated elephant grass biomass and its impacts on biomass composition, structure and hydrolysis
TL;DR: In this article, an acid mediated steam explosion process was evaluated for pretreatment of elephant grass biomass in a bench scale reactor, and the impact of the resultant pretreatment conditions on biomass composition, structure and enzymatic hydrolysis was assessed.
A robotic platform to screen aqueous two-phase systems for overcoming inhibition in enzymatic reactions.
Bianca Consorti Bussamra,Bianca Consorti Bussamra,Joana Castro Gomes,Sindelia Freitas,Solange I. Mussatto,Aline Carvalho da Costa,Luuk A.M. van der Wielen,Luuk A.M. van der Wielen,Marcel Ottens +8 more
TL;DR: An automated and miniaturized method is able to determine phase diagrams and partition coefficients of solutes in ATPS systems applied to enzymatic reactions that are affected by product inhibition and tailored approaches to quantify the solutes are presented.
Design of a baked good using food ingredients recovered from agro-industrial by-products of fruits
D. Durán-Aranguren,L.F. Muñoz-Daza,L.J. Castillo-Hurtado,John A. Posada,Solange I. Mussatto,R. Sierra,M. Hernández-Carrión +6 more
- 01 Aug 2023
TL;DR: Researchers developed a high-fiber brownie using bioactive compounds extracted from orange, lime, and peach palm by-products, optimizing formulation with a Box-Behnken design to match commercial brownie properties while enhancing nutritional value.
Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground
Armando Sampaio,Giuliano Dragone,Mar Vilanova,José M. Oliveira,José A. Teixeira,Solange I. Mussatto +5 more
TL;DR: In this paper, the authors described a process for the production of a spirit from spent coffee ground (SCG), the chemical composition, and sensory profile of this distillate, which consisted in three steps starting with the extraction of aroma compounds by hydrothermal treatment of SCG, followed by fermentation of this extract supplemented with sucrose to ethanol, and the fermented broth distillation.
Optimization of autohydrolysis conditions to extract antioxidant phenolic compounds from spent coffee grounds
TL;DR: In this paper, an eco-friendly technology that employs only water as extraction solvent was used to extract antioxidant phenolic compounds from spent coffee grounds (SCG) in order to determine the conditions that maximize the extraction results.