Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey

The current food system suffers from the inefficient use of resources, including the generation of side streams of low economic value that still contain nutritional components. One potential approach to reach a more sustainable food system is to reintroduce such side streams into a circular value ch...

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Detalles Bibliográficos
Autores principales: Raak, Norbert, Mangieri, Nicola, Foschino, Roberto, Corredig, Milena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670258/
https://www.ncbi.nlm.nih.gov/pubmed/38002157
http://dx.doi.org/10.3390/foods12224099

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670258/
https://www.ncbi.nlm.nih.gov/pubmed/38002157
http://dx.doi.org/10.3390/foods12224099

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