WHEY - The waste-stream that became more valuable than the food product

Author:

Tsermoula ParaskeviORCID,Khakimov Bekzod,Nielsen Jacob Holm,Engelsen Søren Balling

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference99 articles.

1. FTIR-ATR determination of protein content to evaluate whey protein concentrate adulteration;Andrade;Food Science and Technology,2019

2. Mid infrared spectroscopy and multivariate analysis evaluation of adulteration in whey protein powder;Andrade;QUARKS: Brazilian Electronic Journal of Physics, Chemistry and Material Science,2020

3. Production and characterisation of whey protein hydrolysate having antioxidant activity from cheese whey;Athira;Journal of the Science of Food and Agriculture,2015

4. Chemical composition, protein profile and physicochemical properties of whey protein concentrate ingredients enriched in α-lactalbumin;Barone;Journal of Food Composition and Analysis,2020

5. Process analytical Technology in the food industry;van den Berg;Trends in Food Science & Technology,2013

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