Zobrazeno 1 - 10
of 3 606
pro vyhledávání: '"CHEESE WHEY"'
Autor:
Gemilang Lara Utama, Faysa Utba, Vivi Fadilla Sari, Siti Nurmilah, Yana Cahyana, Roostita L. Balia
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 367-380 (2024)
Native yeasts produce most peptides and amino acids from cheese whey fermentation. The research aimed to determine the protein, peptides, and amino acid profiles regarding whey fermentation by spontaneous fermentation and re-inoculation by native yea
Externí odkaz:
https://doaj.org/article/8147620db62246ddaabb22d29f3fbbb5
Autor:
Mattia Colacicco, Claudia De Micco, Stefano Macrelli, Gennaro Agrimi, Matty Janssen, Maurizio Bettiga, Isabella Pisano
Publikováno v:
Biotechnology for Biofuels and Bioproducts, Vol 17, Iss 1, Pp 1-18 (2024)
Abstract Background Production of cheese whey in the EU exceeded 55 million tons in 2022, resulting in lactose-rich effluents that pose significant environmental challenges. To address this issue, the present study investigated cheese-whey treatment
Externí odkaz:
https://doaj.org/article/f10e8d33670c4681b42ac8daa127dc51
Autor:
Danai Ioanna Koukoumaki, Seraphim Papanikolaou, Zacharias Ioannou, Konstantinos Gkatzionis, Dimitris Sarris
Publikováno v:
Applied Microbiology, Vol 4, Iss 3, Pp 1030-1041 (2024)
The production of value-added products from microorganisms, such as single-cell protein (SCP), through the valorization of agricultural byproducts enhances circular economy while offering alternative solutions for waste treatment. In this study, SCP
Externí odkaz:
https://doaj.org/article/7c174dc724044a0787d8987733ecee5b
Autor:
Raffaele Conte, Anna Valentino, Silvia Romano, Sorur Yazdanpanah, Anna Di Salle, Fahd Kandsi, Gianfranco Peluso
Publikováno v:
International Journal of Recycling of Organic Waste in Agriculture (2024)
Purpose: This study examines the potential of transforming buffalo mozzarella cheese whey, a significant byproduct in Mediterranean and Middle Eastern dairy production, into valuable resources. The focus is on utilizing whey as both a functional food
Externí odkaz:
https://doaj.org/article/bd5293ac742a4aefb0107b07b60d1f85
Publikováno v:
Environmental Science and Ecotechnology, Vol 21, Iss , Pp 100439- (2024)
The production of single cell protein (SCP) using lignocellulosic materials stands out as a promising route in the circular bioeconomy transition. However, multiple steps are necessary for lignocellulosics-to-SCP processes, involving chemical pretrea
Externí odkaz:
https://doaj.org/article/4a87dd5ae60d44c28ead1b39042e7455
Autor:
Aleksandar Kolev Slavov, Milena Ivanova Nikolova, Petar Todorov Panayotov, Dimitar Stefanov Stoev, Donka Stoyanova Taneva
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 67 (2024)
Abstract The growing sector of dairy industry in Bulgaria leads to large waste stream formation with high pollution variation, which require specific treatment application. In the present research different fractions and wash waters from the producti
Externí odkaz:
https://doaj.org/article/a8b2aa875ab94ec3b55e37ecf5409786
Autor:
Stefania Costa, Daniela Summa, Matteo Radice, Silvia Vertuani, Stefano Manfredini, Elena Tamburini
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 12 (2024)
Introduction: Lactic acid (LA) production from fossil resources is unsustainable owing to their depletion and environmental concerns. Thus, this study aimed to optimize the production of LA by Lactobacillus casei in a cultured medium containing fruit
Externí odkaz:
https://doaj.org/article/e9c8190f71204ccabd2ab599c5d4acb0
Autor:
Valeria Caltzontzin‐Rabell, Alexandro Escobar‐Ortiz, Claudia Gutiérrez‐Antonio, Ana Angélica Feregrino‐Pérez, Juan Fernando García‐Trejo
Publikováno v:
Engineering Reports, Vol 6, Iss 7, Pp n/a-n/a (2024)
Abstract Organic wastes, including cheese whey, are generated in greater quantities each year, which require management that has economic and social implications. Current treatments of cheese whey do not allow for its complete degradation or utilizat
Externí odkaz:
https://doaj.org/article/50c28e4ebe5c40f79c68c65555b163ce
Publikováno v:
In Chemical Engineering Research and Design December 2024 212:341-348
Akademický článek
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