Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Mayta-Apaza A"'
Publikováno v:
Microorganisms, Vol 9, Iss 1, p 100 (2021)
The disposal of acid whey (Aw), a by-product from fermented products, is a problem for the dairy industry. The fishery industry faces a similar dilemma, disposing of nearly 50% of fish processed for human consumption. Economically feasible and scienc
Externí odkaz:
https://doaj.org/article/974cc3489ae94480ab1f6d8cf75cefbe
Autor:
Mayta Apaza, Alba Claudia
Waste streams from the food industry have been associated with severe environmental pollution and an economic burden for producers. The Food and Agricultural Organization from the United Nations has stated that one-third of the global food chain prod
Autor:
Alba C. Mayta-Apaza, Lin Zhang, M. Monica Giusti, Diana Rocha-Mendoza, Shivani Badiger, Gonzalo Miyagusuku-Cruzado, Abigail Krentz, Israel García-Cano, Erica Kosmerl, Rafael Jiménez-Flores
Publikováno v:
Journal of Dairy Science. 104:1262-1275
In recent years, acid whey production has increased due to a growing demand for Greek yogurt and acid-coagulated cheeses. Acid whey is a dairy by-product for which the industry has long struggled to find a sustainable application. Bulk amounts of aci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4edfd1654359b8a2dfded095b86ad5ba
https://doi.org/10.3168/jds.2020-19038
https://doi.org/10.3168/jds.2020-19038
Publikováno v:
ACS food sciencetechnology. 2(9)
Reduction of waste in the food industry is critical to sustainability. This work represents one strategy of valorizing waste streams from the dairy (acid whey) and fisheries industries (fish waste) using fermentation. The main approach was to charact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7998d0e9abb5a03e7272d99787dbcf40
https://pubmed.ncbi.nlm.nih.gov/36161074
https://pubmed.ncbi.nlm.nih.gov/36161074
Autor:
Daya Marasini, Jana De Bodt, Ellen Pottgen, László Abrankó, Nóra Papp, Alba C. Mayta-Apaza, Tom Van de Wiele, Franck Carbonero, Sun-Ok Lee, Luke R. Howard
Publikováno v:
The Journal of Nutritional Biochemistry. 59:160-172
Tart cherries have been reported to exert potential health benefits attributed to their specific and abundant polyphenol content. However, there is a need to study the impact and fate of tart cherries polyphenols in the gut microbiota. Here, tart che
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c70b9397b3444c65f4da9912cb10241e
https://doi.org/10.1016/j.jnutbio.2018.04.001
https://doi.org/10.1016/j.jnutbio.2018.04.001
Autor:
Seungjun Lee, Warren M. Wilson, Jiyoung Lee, Pallavi Oruganti, Rebecca Garabed, Adelaide Stull Cary, Alba C. Mayta Apaza, Samuel Vilchez, Barbara A. Piperata
Publikováno v:
American Journal of Human Biology. 32
OBJECTIVES The gut microbiota varies across human populations. The first years of life are a critical period in its development. While delivery mode and diet contribute to observed variation, the additional contribution of specific environmental fact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f67e87984a5f4728b6ec46cfba196ae0
https://doi.org/10.1002/ajhb.23371
https://doi.org/10.1002/ajhb.23371
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Microorganisms
Microorganisms, Vol 9, Iss 100, p 100 (2021)
Volume 9
Issue 1
Microorganisms, Vol 9, Iss 100, p 100 (2021)
Volume 9
Issue 1
The disposal of acid whey (Aw), a by-product from fermented products, is a problem for the dairy industry. The fishery industry faces a similar dilemma, disposing of nearly 50% of fish processed for human consumption. Economically feasible and scienc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb1bf01a241caa6ee6becefb75b21884
https://doi.org/10.3390/microorganisms9010100
https://doi.org/10.3390/microorganisms9010100