Recent advances in whey processing and valorisation: Technological and environmental perspectives

Autor:	Dominic Buchanan, Wayne Martindale, Ehab Romeih, Essam Hebishy
Rok vydání:	2023
Předmět:	D610 Food Science Process Chemistry and Technology Bioengineering Food Science
Zdroj:	International Journal of Dairy Technology. 76:291-312
ISSN:	1471-0307 1364-727X
Popis:	Whey has several environmental risks if disposed of as waste in watercourses. However, there are numerous valorisation techniques to convert it into a valuable, but also highly products. Techniques such as membrane filtration may be utilised, but these are not applicable to all categories of whey. Novel methodologies that are agile enough to deal with whey variability can produce valorised products. This review assesses the capability of whey processing techniques, applications and methodologies, discussing pertinent research that can innovate product development further. It focuses on environmental impacts of whey as a waste and ways of minimising it.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::229d7bff643ef4530eb863106f034c47 https://doi.org/10.1111/1471-0307.12935 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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