Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications

There are two types of milk whey obtained from cheese manufacture: sweet and acid. It retains around 55% of the nutrients of the milk. Milk whey is considered as a waste, creating a critical pollution problem, because 9 L of whey are produced from every 10 L of milk. Some treatments such as hydrolys...

Descripción completa

Detalles Bibliográficos
Autores principales: León-López, Arely, Pérez-Marroquín, Xóchitl Alejandra, Estrada-Fernández, Ana Guadalupe, Campos-Lozada, Gieraldin, Morales-Peñaloza, Alejandro, Campos-Montiel, Rafael G., Aguirre-Álvarez, Gabriel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8955172/
https://www.ncbi.nlm.nih.gov/pubmed/35335587
http://dx.doi.org/10.3390/polym14061258

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8955172/
https://www.ncbi.nlm.nih.gov/pubmed/35335587
http://dx.doi.org/10.3390/polym14061258

Ejemplares similares