Whey butter: a promising perspective for the dairy industry

Autor: Manuela Araujo Costa, Daniel Kuhn, Gabriela Rabaioli Rama, Daniel Neutzling Lehn, Claucia Fernanda Volken de Souza

Publikováno v: Brazilian Journal of Food Technology, Vol 25 (2022)

Abstract Cheese whey is the main by-product obtained in the production of cheese. Despite its high nutritional value, approximately half of the whey volume generated is still disposed incorrectly, which causes damage to the ecosystem due to the high

Externí odkaz: https://doaj.org/article/eea7315e37b2457aaaa372e94249e641

Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria

Autor: Claucia Fernanda Volken de Souza, Wendell Dall Agnol, Gabriela Rabaioli Rama, Vanessa Mendonça Esquerdo, Daniel Neutzling Lehn, Daniela Dullius

Publikováno v: Food Science and Technology, Vol 41, Iss 3, Pp 576-586 (2020)
Food Science and Technology, Issue: ahead, Published: 30 OCT 2020
Food Science and Technology v.41 n.3 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

The aim of the present study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus (LA-5)® and Bifidobacterium lactis (BB-12)® encapsulation using spray drying (SD) with ricotta whey supplemented with gelatin and hydrolyzed

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e460b2ddcf3366f92306646c21dd988b
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300576&tlng=en

List of contributors

Autor: Md Minhajul Abedin, Samuel Ayofemi Olalekan Adeyeye, Vivek Ahluwalia, Ali Muhammed Moula Ali, Andreia Anschau, Palanisamy Athiyaman Balakumaran, Neha Baliyan, Rwivoo Baruah, Sri Charan Bindu Bavisetty, Paulo Berni, Pardeep Kumar Bhardwaj, Parameswaran Binod, Dão Pedro de Carvalho Neto, Maria Carolina de Oliveira Ribeiro, Kiran Dindhoria, K. Divakar, Fernanda Guilherme do Prado, Guocheng Du, Kashyap Kumar Dubey, Anja Dullius, Suzana Ferreira-Dias, Maiara Giroldi, Márcia Inês Goettert, Daniela A. Gonçalves, Maria Gullo, Mahesh Gupta, Prakash M. Halami, Isadora Kaniak Ikeda, Ebenezer Jeyakumar, Susan Grace Karp, null Khushboo, Jitendra Kumar, Rakshak Kumar, Sanjeet Kumar, Vinod Kumar, Madhu Kumari, Poonam Kumari, Rubina Lawrence, Daniel Neutzling Lehn, Sittiwat Lertsiri, Qinghua Li, Juliane Mayara Casarim Machado, Salvatore Massa, Bhuwan B. Mishra, John Morris, Srijana Mukhia, Clarisse Nobre, Natália Osório, Maria Giovana Binder Pagnoncelli, Ashok Pandey, Anil K. Patel, Loreni Chiring Phukon, Amit Kumar Rai, Kumari Rajshee, Gabriela Rabaioli Rama, Cristine Rodrigues, Puja Sarkar, Lívia S. Simões, Raveendran Sindhu, Kashmir Singh, Sudhir P. Singh, Carlos Ricardo Soccol, Alessandra Cristine Novak Sydney, Eduardo Bittencourt Sydney, Carla Tecelão, José A. Teixeira, Antonia Terpou, Lalitesh K. Thakur, Claucia Fernanda Volken de Souza, Sudesh K. Yadav, Guoqiang Zhang

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a3600a55cc943681f1b578f340caa494
https://doi.org/10.1016/b978-0-12-823506-5.00022-9

Potential applications of dairy whey for the production of lactic acid bacteria cultures

Autor: Daniel Kuhn, Simone Beux, Mônica Jachetti Maciel, Gabriela Rabaioli Rama, Claucia Fernanda Volken de Souza

Publikováno v: International Dairy Journal. 98:25-37

Lactic acid bacteria (LAB) are applied in the food industry as fermentation agents for a variety of products. Cheese whey (CW) and second cheese whey (SCW) are the two main by-products of cheese production, and can be reused for biotechnological purp

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9dc7605d176dd8e29a359619b324f201
https://doi.org/10.1016/j.idairyj.2019.06.012

Acid lactic lactobacilli as a biotechnological toll to improve food quality and human health

Autor: Gabriela Rabaioli Rama, Camille Eichelberger Granada, Márcio Alves de Sousa, Claucia Fernanda Volken de Souza

Publikováno v: Biotechnology progressREFERENCES. 36(2)

The genus Lactobacillus has been widely used in food industry as starter or adjunct culture due to its probiotic features. Its biotechnological features improve the spectrum of uses of lactobacilli, which can affect its applicability directly. In thi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::613f006f9c23c7c81247715b51f6957b
https://pubmed.ncbi.nlm.nih.gov/31661609