Chapter 6. Eco-efficient electrotechnologies to convert food waste and by-products to high added value food components-Reference-Cited by-同舟云学术

Chapter 6. Eco-efficient electrotechnologies to convert food waste and by-products to high added value food components

Published:2022-02-15 Issue: Volume: Page:169-180
ISSN:
Container-title:Waste to Food
language:
Short-container-title:

Author:

Mikhaylin S.¹²³

Affiliation:

1. Laboratory of Food Sustainability (EcoFoodLab), Food Science Department, Université Laval, 2425, rue de l’Agriculture, Québec, QC, G1V 0A6, Canada.

2. Institute of Nutrition and Functional Foods (INAF) and Dairy Research Centre STELA, Université Laval, 2440 Boulevard Hochelaga, Québec, QC, G1V 0A6, Canada.

3. International Associated Laboratory for Bioproduction of Natural Antimicrobials (LIAAN) (an international laboratory between INAF and Institut Charles Viollette, University of Lille, Avenue Paul Langevin, 59655 Villeneuve d’Ascq, France).

Publisher

Wageningen Academic Publishers

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/978-90-8686-929-9_6

Reference171 articles.

1. Substantial Improvement of Tryptic and Chymotryptic Hydrolysis of β-Lactoglobulin Pretreated with High Voltage Electrical Treatments

2. Isomerization of lactose and lactulose production: review

3. Electro-activated aqueous solutions: Theory and application in the food industry and biotechnology

4. Production of organic acids by bipolar electrodialysis: realizations and perspectives

5. Electrodialytic separation of volatile fatty acids from hydrogen fermented food wastes

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