Refining of wine lees and cheese whey for the production of microbial oil, polyphenol-rich extracts and value-added co-products-Reference-Cited by-同舟云学术

Refining of wine lees and cheese whey for the production of microbial oil, polyphenol-rich extracts and value-added co-products

Published:2017-07-24 Issue:1 Volume:93 Page:257-268
ISSN:0268-2575
Container-title:Journal of Chemical Technology & Biotechnology
language:en
Short-container-title:J. Chem. Technol. Biotechnol

Author:

Kopsahelis Nikolaos¹²,Dimou Charalampia¹,Papadaki Aikaterini¹,Xenopoulos Evangelos¹,Kyraleou Maria¹,Kallithraka Stamatina¹,Kotseridis Yorgos¹,Papanikolaou Seraphim¹,Koutinas Apostolis A¹^ORCID

Affiliation:

1. Department of Food Science and Human Nutrition; Agricultural University of Athens; Athens Greece

2. Department of Food Technology, Technological Educational Institute (TEI) of Ionian Islands; Kefalonia Greece

Funder

National Strategic Reference Framework (NSRF)

Greek Ministry-General Secretariat of Research and Technology

Community Funds (E.U.-European Social Fund)

Publisher

Wiley

Subject

Inorganic Chemistry,Organic Chemistry,Pollution,Waste Management and Disposal,Fuel Technology,Renewable Energy, Sustainability and the Environment,General Chemical Engineering,Biotechnology

Reference49 articles.

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4. Pinheiro de Souza Oliveira R and Dominguez JM, Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: an overview;Perez-Bibbins;Waste Manage,2015

5. Characterization and comparison of wine lees by liquid chromatography-mass spectrometry in high-resolution mode;Torre MP;J Agric Food Chem,2015

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