Milk permeate medium for the production of selenium nanoparticles by lactic acid bacteria
Author:
Affiliation:
1. Department of Dairy Science, Faculty of Agriculture Kafrelsheikh University Kafr El‐Sheikh 33516 Egypt
2. Food Technology Research Institute Agriculture Research Centre 9 El Gamma Street Giza Egypt
Funder
Academy of Scientific Research and Technology
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12875
Reference48 articles.
1. Effects of nationwide addition of selenium to fertilizers on foods, and animal and human health in Finland: From deficiency to optimal selenium status of the population
2. Fermentation of milk permeate by proteolytic bacteria for protease production
3. Selection of wild lactic acid bacteria isolated from traditional Egyptian dairy products according to production and technological criteria
4. Permeate from cheese whey ultrafiltration is a source of milk oligosaccharides
5. Effects of nano-selenium on performance, meat quality, immune function, oxidation resistance, and tissue selenium content in broilers
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