Cargando…

A Novel Hybrid Membrane Process Coupled with Freeze Concentration for Phosphorus Recovery from Cheese Whey

The ever-increasing demand for phosphorus fertilisers for securing global food production, coupled with finite phosphate rock reserves, is one of the emerging problems in the world. Indeed, phosphate rock is listed as an EU critical raw material, triggering attention to find an alternative source to...

Descripción completa

Detalles Bibliográficos
Autores principales:	Hidayat, Ipan, Paredes, Lidia, Binder, Pablo M., Guerra-Gorostegi, Nagore, Mora, Mabel, Ponsá, Sergio, Oatley-Radcliffe, Darren L., Llenas, Laia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10147047/ https://www.ncbi.nlm.nih.gov/pubmed/37103876 http://dx.doi.org/10.3390/membranes13040450

Ejemplares similares

Application of Vibrating Reverse Osmosis Technology for Nutrient Recovery from Pig Slurry in a Circular Economy Model
por: Vega, Esther, et al.
Publicado: (2022)

Vacuum-Assisted Block Freeze Concentration Studies in Cheese Whey and Its Potential in Lactose Recovery
por: Gil, Noelia, et al.
Publicado: (2023)

Biobutanol from cheese whey
por: Becerra, Manuel, et al.
Publicado: (2015)

An Integrated Approach for the Valorization of Cheese Whey
por: Barba, Francisco J.
Publicado: (2021)

CHEESE and WHEY: The Outcome of Milk Curdling
por: Moatsou, Golfo, et al.
Publicado: (2021)

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey
por: Pires, Arona Figueroa, et al.
Publicado: (2021)

Peptide Analysis and the Bioactivity of Whey Protein Hydrolysates from Cheese Whey with Several Enzymes
por: Jeewanthi, Renda Kankanamge Chaturika, et al.
Publicado: (2017)

Valorization of Cheese and Tofu Whey through Enzymatic Synthesis of Lactosucrose
por: Corzo-Martinez, Marta, et al.
Publicado: (2015)

Bioconversion of cheese whey permeate into fungal oil by Mucor circinelloides
por: Chan, Lauryn G., et al.
Publicado: (2018)

Quality Parameters of Wheat Bread with the Addition of Untreated Cheese Whey
por: Tsanasidou, Charikleia, et al.
Publicado: (2021)

Development and Characterization of a Novel Sustainable Probiotic Goat Whey Cheese Containing Second Cheese Whey Powder and Stabilized with Thyme Essential Oil and Sodium Citrate
por: Garcia, Manuel Mântua Esteves, et al.
Publicado: (2022)

Production of Antioxidant and ACEI Peptides from Cheese Whey Discarded from Mexican White Cheese Production
por: Martín-del-Campo, Sandra Teresita, et al.
Publicado: (2019)

Driving Factors of Geosmin Appearance in a Mediterranean River Basin: The Ter River Case
por: Espinosa, Carmen, et al.
Publicado: (2021)

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications
por: Lappa, Iliada K., et al.
Publicado: (2019)

Phage Biodiversity in Artisanal Cheese Wheys Reflects the Complexity of the Fermentation Process
por: Mahony, Jennifer, et al.
Publicado: (2017)

A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration
por: Macedo, Antónia, et al.
Publicado: (2018)

Valorization of Goat Cheese Whey through an Integrated Process of Ultrafiltration and Nanofiltration
por: Macedo, Antónia, et al.
Publicado: (2021)

Identification of Marker Peptides for the Whey Protein Quantification in Edam-Type Cheese
por: von Oesen, Tobias, et al.
Publicado: (2023)

Spray-Dried Microcapsules of Cheese Whey and Whey Permeate as a Strategy to Protect Chia Oil from Oxidative Degradation
por: Dahlem Júnior, Marcos Aurélio, et al.
Publicado: (2022)

Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese
por: Pontonio, Erica, et al.
Publicado: (2021)

Optimization of lipids production by Cryptococcus laurentii 11 using cheese whey with molasses
por: Castanha, Rodrigo Fernandes, et al.
Publicado: (2014)

Comparison of SPME Methods for Determining Volatile Compounds in Milk, Cheese, and Whey Powder
por: Tunick, Michael H., et al.
Publicado: (2013)

Proximate composition determination in goat cheese whey by near infrared spectroscopy (NIRS)
por: Galdino, Isadora Kaline Camelo Pires de Oliveira, et al.
Publicado: (2020)

Improvement of the quality of buffalo’s milk soft cheese by camel’s whey protein concentrate
por: Elbarbary, Hend Ahmed, et al.
Publicado: (2019)

Cheese Whey Milk Adulteration Determination Using Casein Glycomacropeptide as an Indicator by HPLC
por: Vera-Bravo, Ricardo, et al.
Publicado: (2022)

Stability Evaluation of pH-Adjusted Goat Milk for Developing Ricotta Cheese with a Mixture of Cow Cheese Whey and Goat Milk
por: Wu, Chung-Shiuan, et al.
Publicado: (2020)

Cheese whey-induced high-cell-density production of recombinant proteins in Escherichia coli
por: Viitanen, Mikko I, et al.
Publicado: (2003)

Anti-atherosclerotic effect of traditional fermented cheese whey in atherosclerotic rabbits and identification of probiotics
por: Nabi, Xin-Hua, et al.
Publicado: (2016)

Fermentation of lactose to ethanol in cheese whey permeate and concentrated permeate by engineered Escherichia coli
por: Pasotti, Lorenzo, et al.
Publicado: (2017)

Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation
por: Raho, Susanna, et al.
Publicado: (2020)

Thermosonicated whey protein concentrate blends on quality attributes of reduced fat Panela cheese
por: Amador-Espejo, Genaro G., et al.
Publicado: (2021)

Groundwater Remediation of Volatile Organic Compounds Using Nanofiltration and Reverse Osmosis Membranes—A Field Study
por: Ainscough, Thomas J., et al.
Publicado: (2021)

Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization
por: Martini, Serena, et al.
Publicado: (2021)

Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese
por: Pappa, Eleni C., et al.
Publicado: (2020)

Impact of Freezing on the Microbiological Quality and Physical Characteristics of Buffalo Mozzarella Cheese
por: Biondi, Loredana, et al.
Publicado: (2021)

A Multi-Omics Approach to Evaluate the Quality of Milk Whey Used in Ricotta Cheese Production
por: Sattin, Eleonora, et al.
Publicado: (2016)

Population Dynamics of Lactobacillus helveticus in Swiss Gruyère-Type Cheese Manufactured With Natural Whey Cultures
por: Moser, Aline, et al.
Publicado: (2018)

Cheese Manufacturing and Bioactive Substance Separation: Separation and Preliminary Purification of cAMP from Whey
por: Liu, Yongfeng, et al.
Publicado: (2018)

High lactose whey cheese consumption and risk of colorectal cancer - The Norwegian Women and Cancer Study
por: Barnung, Runa Borgund, et al.
Publicado: (2019)

Cheese whey supports high riboflavin synthesis by the engineered strains of the flavinogenic yeast Candida famata
por: Ruchala, Justyna, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_lra03aqs4jpcfp1vbc9fhl2dk9