Whey, the liquid remaining after milk fat and casein have been separated from whole milk, is
one of the major disposal problems of the dairy industry, and demands simple and …

At present, mass production of basic and valuable commodities is dependent on linear
petroleum-based industries, which ultimately makes the depletion of finite natural reserves …

As well as its beneficial health properties, the incorporation of the prebiotic lactobionic acid
(LBA) in fermented dairy products can provide a technological advantage due to its gelling …

The industrial obtainment and manufacturing of food cause high levels of pollution because
of the generation of waste byproducts. Over the past few years, there has been a …

Dietary inadequacy and nutrition-related non-communicable diseases (N-NCDs) represent
two main issues for the whole society, urgently requesting solutions from researchers, policy …

Purpose To investigate the effect of pH and thus determine the optimal pH value for
biohydrogen production from a mixture of End-of-Life Dairy Products (EoL-DPs) through …

The large amount of waste produced by the food industry constitutes a great loss of valuable
materials and raises serious management problems from both the economic and …

The aim of this preliminary study was to examine the effects of yoghurt acid whey (YAW)
marination on quality parameters and the oxidative stability of pork, lamb, rabbit and chicken …

Lactobacillus casei NRRL-B-1922 was used to ferment whole fruit juice of Punica granatum.
P. granatum which is also known as pomegranate could support the growth of L. casei even …

Lactic acid (LA) is an organic compound used in several industries, such as food, textile,
chemical, and pharmaceutical. The global interest in this product is due to its use for the …