Contribution to the Process Development for Lactulose Production through Complete Valorization of Whey Permeate by Using Electro-Activation Technology Versus a Chemical Isomerization Process-Reference-Cited by-同舟云学术

Contribution to the Process Development for Lactulose Production through Complete Valorization of Whey Permeate by Using Electro-Activation Technology Versus a Chemical Isomerization Process

Published:2020-10-30 Issue:44 Volume:5 Page:28831-28843
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Karim Ahasanul¹²^ORCID,Aïder Mohammed¹²^ORCID

Affiliation:

1. Department of Soil Sciences and Agri-food Engineering, Université Laval, Quebec, Quebec G1V 0A6, Canada

2. Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Quebec G1V 0A6, Canada

Funder

Fonds de Recherche du Qu?bec - Nature et Technologies

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.acs.org/doi/pdf/10.1021/acsomega.0c04178

Reference34 articles.

1. Whey permeate integral valorisation via in situ conversion of lactose into lactulose in an electro-activation reactor modulated by anion and cation exchange membranes

2. An efficient process for obtaining prebiotic oligosaccharides derived from lactulose using isomerized and purified whey permeate

3. Effect of Drying Temperature on the Antioxidant Capacity of a Cathodic Electroactivated Whey Permeate

4. Utilization of Cheese Whey Permeate in Canned Beans and Plums

5. Incorporation of whey permeate, a dairy effluent, in ethanol fermentation to provide a zero waste solution for the dairy industry

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