Use of Electro-Activated Whey as Ingredient in Fermented Milk Production: Proof of the Concept of the Technological Feasibility-Reference-Cited by-同舟云学术

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Use of Electro-Activated Whey as Ingredient in Fermented Milk Production: Proof of the Concept of the Technological Feasibility

Published:2021-07-29 Issue:7 Volume:1 Page:1349-1359
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Aidarbekova Sabina¹²,Aider Mohammed²³^ORCID

Affiliation:

1. Department of Food Sciences, Université Laval, Quebec, QC G1 V 0A6, Canada

2. Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1 V 0A6, Canada

3. Department of Soil Sciences and Agri-food Engineering, Université Laval, Quebec, QC G1 V 0A6, Canada

Funder

Fonds de Recherche du QuÃ©bec - Nature et Technologies

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00230

Reference51 articles.

1. Fermented milks: a historical food with modern applications–a review

2. Technological challenges for future probiotic foods

3. Innovative yoghurts: Novel processing technologies for improving acid milk gel texture

4. Milk protein gels

5. Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review

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2. Whey Kefir: A Sustainable Solution to Reduce Waste and Improve Health;ACS Food Science & Technology;2023-08-28

3. Sustainable whey processing techniques: Innovations in derivative and beverage production;Food Bioscience;2023-06

4. Physicochemical, Rheological, and Nutritional Quality of Artisanal Fermented Milk Beverages with Cupuassu (Theobroma grandiflorum) Pulp and Flour;Foods;2023-05-31

5. The current trends of bioethanol production from cheese whey using yeasts: biological and economical perspectives;Frontiers in Energy Research;2023-05-15

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