Delactosed permeate as a dairy processing co‐product with major potential value: a review-Reference-Cited by-同舟云学术

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Delactosed permeate as a dairy processing co‐product with major potential value: a review

Published:2018-12-21 Issue:4 Volume:54 Page:999-1008
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Oliveira Diana¹²^ORCID,Puri Ritika¹²,Fenelon Mark A.³,O'Mahony James A.¹²^ORCID

Affiliation:

1. School of Food and Nutritional Sciences University College Cork Room 234, Food Science Building Cork Ireland

2. Dairy Processing Technology Centre University College Cork Room 234, Food Science Building Cork Ireland

3. Food Chemistry and Technology Department Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork P61 C996 Ireland

Funder

Enterprise Ireland

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14064

Reference48 articles.

1. AgriChemWhey(2018.AgriChemWhey [Online]. Available:https://www.agrichemwhey.com/[Accessed20/09/2018].

2. A comparative study of free oligosaccharides in the milk of domestic animals

3. 0518 Membrane fractionation of delactosed permeate to enhance salty taste

4. 0576 Demineralization of delactosed permeate and acid whey

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1. Prospective life cycle assessment of an integrated biorefinery for production of lactic acid from dairy side streams;Sustainable Production and Consumption;2024-10

2. Recovery of lactose from simulated delactosed whey permeate by a low-temperature crystallization process;Journal of Dairy Science;2023-09

3. Nondairy food applications of whey and milk permeates: Direct and indirect uses;Comprehensive Reviews in Food Science and Food Safety;2023-04-17

4. Life cycle sustainability assessment outlook of plant-based protein processing and product formulations;Sustainable Production and Consumption;2023-03

5. Screening of non-protein nitrogen compounds in lactose refining streams from industrial whey permeate processing;Food Chemistry;2023-03

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