Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Maria Paula Giulianetti de Almeida"'
Publikováno v:
Fermentation, Vol 9, Iss 10, p 897 (2023)
Whey has applications in food, beverages, personal care products, pharmaceuticals, and the medical sector. However, it remains a massive dairy residue worldwide (160.7 million m3 year−1), with high organic and nutrient loads. About 42% is used for
Externí odkaz:
https://doaj.org/article/5f4600d98df049e4920ecd70224b30f0
Autor:
Maria Paula Giulianetti de Almeida, Camille Mondini, Guillaume Bruant, Julien Tremblay, David G. Weissbrodt, Gustavo Mockaitis
Carboxylates like volatile fatty acids (VFAs) can be produced by acidogenic fermentation (AF) of dairy wastes like cheese whey, a massive residue produced at 160.67 million m3of which 42% are not valorized and impact the environment. In mixed-culture
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7deea7f34268bf521a08b75b2c8827fe
https://doi.org/10.1101/2023.02.22.529517
https://doi.org/10.1101/2023.02.22.529517
Autor:
Maria Paula Giulianetti de Almeida, Gustavo Mockaitis, Jullia de Andrade Viana da Silva, Huryel Victor Ferri
Publikováno v:
Revista dos Trabalhos de Iniciação Científica da UNICAMP.
O descarte de soro de queijo em corpos hídricos contribui com o processo de eutrofização. O objetivo deste trabalho é o isolamento de microalgas para cultivo em soro de queijo e pH alcalino para processos de digestão anaeróbia.
Milk discovery and processing enabled human settling and thriving in various settings. The discovery of cheese led to the production of whey as dairy by-product. Although it can find application in food, beverages, personal care products, pharmaceuti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9944::77cf0e5914ed474475d6cefa7d4abffe
https://dapp.orvium.io/deposits/5fdd3c22eaf7860008874c47/view
https://dapp.orvium.io/deposits/5fdd3c22eaf7860008874c47/view