Sustainable whey processing techniques: Innovations in derivative and beverage production-Reference-Cited by-同舟云学术

Sustainable whey processing techniques: Innovations in derivative and beverage production

Published:2023-06 Issue: Volume:53 Page:102642
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Ayed Lamia^ORCID,M'hir Sana,Asses Nedra

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference140 articles.

1. Use of electro-activated whey as ingredient in fermented milk production : Proof of the concept of the technological feasibility;Aidarbekova;ACS Food Science & Technology,2021

2. Lactulose : Production and use in functional food, medical and pharmaceutical applications. Practical and critical review;Aït-Aissa;International Journal of Food Science and Technology,2014

3. Evolution of research on circular economy and related trends and topics. A thirteen-year review;Alcalde-Calonge;Ecological Informatics,2022

4. Effects of ultrasound and ohmic heating pretreatments on hydrolysis, antioxidant and antibacterial activities of whey protein concentrate and its fractions;Alizadeh;Lebensmittel-Wissenschaft + Technologie,2020

5. Whey-grape juice drink processed by supercritical carbon dioxide technology : Physicochemical characteristics, bioactive compounds and volatile profile;Amaral;Food Chemistry,2018

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A fermented milk drink with Umbu (Spondias tuberosa) pulp and whey is effective for weight gain and re-nutrition in malnourished: An in vivo study in mice and children;Food Research International;2024-01

2. The functionalities and applications of whey/whey protein in fermented foods: a review;Food Science and Biotechnology;2023-11-25