Whey valorization by microbial and enzymatic bioprocesses for the production of nutraceuticals and value-added products-Reference-Cited by-同舟云学术

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Whey valorization by microbial and enzymatic bioprocesses for the production of nutraceuticals and value-added products

Published:2022-09 Issue: Volume:19 Page:101144
ISSN:2589-014X
Container-title:Bioresource Technology Reports
language:en
Short-container-title:Bioresource Technology Reports

Author:

Chourasia Rounak,Phukon Loreni Chiring,Abedin Md Minhajul,Padhi Srichandan,Singh Sudhir P.,Rai Amit Kumar

Publisher

Elsevier BV

Subject

Waste Management and Disposal,Renewable Energy, Sustainability and the Environment,Environmental Engineering,Bioengineering

Reference150 articles.

1. Rice straw and orange peel wastes as cheap and eco-friendly substrates: a new approach in β-galactosidase (lactase) enzyme production by the new isolate L. Paracasei MK852178 to produce low-lactose yogurt for lactose-intolerant people;Abdel Wahab;Waste Manag.,2021

2. Characterization of ACE inhibitory and antioxidant peptides in yak and cow milk hard chhurpi cheese of the Sikkim Himalayan region;Abedin;Food Chem. X,2022

3. Production of Ryazhenka, a traditional ukrainian fermented baked milk, by using electro-activated whey as supplementing ingredient and source of lactulose;Aidarbekova;Food Biosci.,2022

4. A statistical approach to optimize cold active β-galactosidase production by an arctic sediment pscychrotrophic bacteria, Enterobacter ludwigii (MCC 3423) in cheese whey;Alikunju;Catalysis Letters,2017

5. Optimization of enterocin AS-48 production on a whey-based substrate;Ananou;Int. Dairy J.,2008

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1. Optimization of soy-whey fortified pineapple juice beverage using response surface methodology;LWT;2024-09

2. Effect of biogenic exopolysaccharides in characteristics and stability of a novel Requeson-type cheese;Food Bioscience;2024-06

3. Effect of storage on the physicochemical, rheological, antioxidant activity, and sensory properties of soy whey‐fortified pineapple juice beverages;Food Science & Nutrition;2024-05-27

4. A comprehensive report on valorization of waste to single cell protein: strategies, challenges, and future prospects;Environmental Science and Pollution Research;2024-03-27

5. Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives—A comprehensive review;Comprehensive Reviews in Food Science and Food Safety;2024-03

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