Cargando…

An Integrated Approach for the Valorization of Cheese Whey

Taking into account the large amount of whey that is produced during the cheese production process and the constant demand by society for more sustainable processes, in accordance with Sustainable Development Goals (SDGs) and the circular economy concept, it is necessary to adapt two-unit operations...

Descripción completa

Detalles Bibliográficos
Autor principal:	Barba, Francisco J.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Commentary
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8002121/ https://www.ncbi.nlm.nih.gov/pubmed/33803106 http://dx.doi.org/10.3390/foods10030564

Ejemplares similares

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

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

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

Ganoderma lucidum Mycelia Mass and Bioactive Compounds Production through Grape Pomace and Cheese Whey Valorization
por: Kachrimanidou, Vasiliki, et al.
Publicado: (2023)

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)

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

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

Valorization of cheese whey to lactobionic acid by a novel strain Pseudomonas fragi and identification of enzyme involved in lactose oxidation
por: Wu, Jiawei, et al.
Publicado: (2022)

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

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

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

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

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)

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

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)

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)

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

Integration of Membrane Processes for By-Product Valorization to Improve the Eco-Efficiency of Small/Medium Size Cheese Dairy Plants
por: Macedo, Antónia, et al.
Publicado: (2021)

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)

An Integrated Approach for the Valorization of Sea Bass (Dicentrarchus labrax) Side Streams: Evaluation of Contaminants and Development of Antioxidant Protein Extracts by Pressurized Liquid Extraction
por: de la Fuente, Beatriz, 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)

Atypical antipsychotic agents; Peas in a pod or chalk and cheese?
por: Singh, Ajeet B, et al.
Publicado: (2014)

Screening and characterization of β-galactosidase activity in lactic acid bacteria for the valorization of acid whey
por: Kolev, Petar, et al.
Publicado: (2021)

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_b7rsu5un4bt616fgi406nmjjd4