Whey Valorization Innovations, Technological Advancements and Sustainable Exploitation /
This book focuses on the exploitation of whey through the extensive analysis of its molecular composition. Whey can provide various valuable compounds such as lactose, proteins and peptides. The book covers the biotechnological treatments of whey using biochemical and enzymatic treatment and microbi...
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| Müşterek Yazar: | |
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| Diğer Yazarlar: | , |
| Materyal Türü: | Elektronik Ekitap |
| Dil: | İngilizce |
| Baskı/Yayın Bilgisi: |
Singapore :
Springer Nature Singapore : Imprint: Springer,
2023.
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| Edisyon: | 1st ed. 2023. |
| Konular: | |
| Online Erişim: | https://doi.org/10.1007/978-981-99-5459-9 |
| Etiketler: |
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İçindekiler:
- Chapter 1. Whey Production Status, Types, Characterization and Functional Properties
- Chapter 2. Whey: Chemistry and its Biotechnological Potential
- Chapter 3. Utilization of Whey: Sustainable Trends and Future Developments
- Chapter 4. Green Technologies for Treatment and Utilization of Whey towards Sustainable Exploitation
- Chapter 5. Whey: A Potential Source of Bacterial Cellulose and Xanthan Gum
- Chapter 6. Bioplastic Production Using Whey (Polyhydroxyalkanoates and Polyhydroxybutyrates)
- Chapter 7. Potential of Whey for Production of Value-Added Products Using Microbial Fermentations
- Chapter 8. Whey: A Potential Substrate for the Production of Natural Pigments
- Chapter 9. Whey: As a Fermentation Substrate for the Production of Exopolysaccharides
- Chapter 10. Whey Protein Based Edible Coatings: Recent Trends
- Chapter 11. Valorisation of Whey for Development of Different Types of Food Products Including Fermented Beverages
- Chapter 12. Whey: Source of Bioactive Peptides, Probiotics, Organic Acids, Aromatic Compounds and Enzymes
- Chapter 13. Bacteriocins Production Using Whey
- Chapter 14. Whey: As A Low -Cost Substrate for the Production of Biosurfactants
- Chapter 15. Utilization of Whey for Production of Bioenergy and Biofuels
- Chapter 16. Recent Trends in Membrane Processing of Whey.