Drinkable beverage based on whey and Opuntia stricta (var. dillenii) juice derived from underexploited biowaste: from process development to characterization
Author:
Publisher
Springer Science and Business Media LLC
Subject
Renewable Energy, Sustainability and the Environment
Link
https://link.springer.com/content/pdf/10.1007/s13399-023-04188-8.pdf
Reference36 articles.
1. Ryan M, Walsh G (2016) The biotechnological potential of whey. Rev Environ Sci Biotechnol 15:479–498. https://doi.org/10.1007/s11157-016-9402-1
2. Guliyev R, Akgün M, SayınBörekçi B, Sadak O, Esen Y (2022) Modelling and process optimization of cheese whey wastewater treatment using magnetic nanoparticles. Biomass Conv Bioref. https://doi.org/10.1007/s13399-022-02611-0
3. Skryplonek K, Dmytrów I, Mituniewicz-Małek A (2019) Probiotic fermented beverages based on acid whey. J Dairy Sci 102:7773–7780. https://doi.org/10.3168/jds.2019-16385
4. Saglam H, Sarioglu T, Karahan AG, Oner Z (2019) An investigation for the development of whey-based probiotic beverages. Rom Biotech Lett 24(6):1097–1106. https://doi.org/10.25083/rbl/24.6/1097.1106
5. Panghal A, Patidar R, Jaglan S, Chhikara N, Khatkar SK, Gat Y, Sindhu N (2018) Whey valorization: current options and future scenario — a critical review. Nutr Food Sci 48(3):520–535. https://doi.org/10.1108/NFS-01-2018-0017
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