|
|||||
|
|
Cooking cellulose in hot and compressed water |
|
| Authors: | Deguchi Shigeru Tsujii Kaoru Horikoshi Koki |
| Affiliation: | Extremobiosphere Research Center, Japan Agency for Marine-Earth Science and Technology (JAMSTEC), 2-15 Natsushima-cho, Yokosuka 237-0061, Japan. shigeru.deguchi@jamstec.go.jp |
| Abstract: | Crystalline-to-amorphous transformation of cellulose in water, just like that for starch upon cooking called gelatinisation, is revealed at 320 degrees C and 25 MPa. |
| Keywords: | |
| 本文献已被 PubMed 等数据库收录！ | |