| 书目名称 | Whey Valorization | | 副标题 | Innovations, Technol | | 编辑 | Amrita Poonia,Anka Trajkovska Petkoska | | 视频video | | | 概述 | Showcases the biotechnological advances and sustainable use of whey.Presents sustainable green technologies producing bioplastics, biofuels, bioactive peptides, organic acids and enzymes.Explores the | | 图书封面 |  | | 描述 | .This book focuses on the exploitation of whey through the extensive analysis of its molecular composition. Whey can provide various valuable compounds such as lactose, proteins and peptides. The book covers the biotechnological treatments of whey using biochemical and enzymatic treatment and microbial transformation, various high value products such as bioethanol, glycerol, Bioplastics (PLA), bacteriocins, exopolysaccharides, bacterial polysaccharides (PHA, PHB, Xanthan), single cell proteins, probiotics, bioactive peptides, organic acids (lactic, butyric, acetic acid), enzymes and biogas using microbial conversion of whey. The book also covers the use of whey for the preparation of different food products such as whey powder, condensed whey, spreads and various whey-based beverages including fermented beverages. Recent trends, opportunities and challenges in functional carbonated whey-based beverages are also discussed. . .Unlike the existing literature describing whey utilization, this book focuses on valorization, technological advancement and sustainable biotransformation of whey. The book also deals with membrane processing, sustainable approaches, biotechnological potential, | | 出版日期 | Book 2023 | | 关键词 | Whey; Biotechnology; Valorization; Sustainable Approaches; Green Technologies; Bioplastics | | 版次 | 1 | | doi | https://doi.org/10.1007/978-981-99-5459-9 | | isbn_softcover | 978-981-99-5461-2 | | isbn_ebook | 978-981-99-5459-9 | | copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapor |
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发表于 2025-3-21 19:59:53
