Cheese whey integrated valorisation: Production, concentration and exploitation of carboxylic acids for the production of polyhydroxyalkanoates by a fed-batch culture-Reference-Cited by-同舟云学术

Cheese whey integrated valorisation: Production, concentration and exploitation of carboxylic acids for the production of polyhydroxyalkanoates by a fed-batch culture

Published:2018-03 Issue: Volume:336 Page:47-53
ISSN:1385-8947
Container-title:Chemical Engineering Journal
language:en
Short-container-title:Chemical Engineering Journal

Author:

Domingos Joana M.B.,Puccio Salvatore,Martinez Gonzalo A.,Amaral Natacha,Reis Maria A.M.,Bandini Serena,Fava Fabio,Bertin Lorenzo

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Environmental Chemistry,General Chemistry

Reference27 articles.

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2. FAOSTAT, Livest. Process. Stat. Div. Food Agric. Organ. United Nations. (n.d.). http://www.fao.org/faostat/en/#data/QP (accessed May 23, 2017).

3. Cheese whey management: a review;Prazeres;J. Environ. Manage.,2012

4. Current treatment technologies of cheese whey and wastewater by Greek cheese manufacturing units and potential valorisation opportunities;Valta;Waste Biomass Valor.,2017

5. Bigger data open innovation: potential applications of value-added products from milk and sustainable valorization of by-products from the dairy industry;Ortega-Requena;Green Chem.,2015

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