The authors recently completed the first-ever study of how venture capitalists systematically
help their portfolio companies grow. They found that certain VCs are aggressively building …

… For fresh citrus fruit samples, DHAA ranged from 0 to 3.9 mg/100 g, AA from 29.1 to 63.4
mg/100 g, malic acid from 0.1 to 0.2%, and citric acid from 0.8 to 3.6%. A 0.1% level of …

… The load~g of pectinase was 0.8mg of protei~/~ of total peei solids m) and the loadings of
celIulase and ~~c~id~ were 1.9 and lftmg of prutein~g of “IX respectively. This enzyme loading …

… g/L of yeast extract and 2.5 g/L of tryptone broth to approximately a quarter strength Luria
broth recommended previously (19,21) for fermentations with this bacterium. The cultures also …

Orange peel, an abundant byproduct of the citrus processing industry, is converted to a
mixture of glucose, galacturonic acid, fructose, arabinose, galactose, and xylose by hydrolysis …

… Inocula were prepared by reviving one packet (7 g) of yeast in 100 mL of media containing
0.1 g of yeast extract and 0.3 g of glucose in deionized water. These cultures were incubated …

… with 0.50 g of polymer, or 15 mL of 10 ppm limonin in water was treated with 0.30 g of polymer.
… A 25-mL sample of juice was stirred with 1.0 g of polymer for 60 min by a magnetic stirrer. …

Solubilization and depolymerization of carbohydrates by treatment of orange peel with
dilute (0·06 and 0·5%) sulfuric acid at 100, 120 and 140C has been investigated. The acid …

Abstract Evaluation of the four ethanologenic constructs of bacteria in the genus Erwinia
indicates that two strains E. chrysanthemi EC16 and E. carotovora SR38 show promise for …

Citrus peel juice and molasses are extremely bitter and unpalatable byproducts of orange
and grapefruit juice production. Major components of interest are soluble sugars, glucose, …