Cheese whey is simultaneously an effluent with nutritional value and a strong organic and
saline content. Cheese whey management has been focused in the development of …

Cheese whey, the main dairy by-product, is increasingly recognized as a source of many
bioactive valuable compounds. Nevertheless, the most abundant component in whey is …

Floating residue (FR), a surplus by-product from the alginate extraction process, contains
large amount of cellulosic materials. The technical feasibility of FR utilization as a resource …

Cheese whey powder (CWP) is an attractive raw material for ethanol production since it is a
dried and concentrated form of CW and contains lactose in addition to nitrogen, phosphate …

Biopharmaceuticals are new categorizing biomolecules, which are the results of incredible
proliferation in the field of biotechnology. One of the challenging biomolecule β …

La industria láctea se caracteriza por generar lactosuero como subproducto del proceso de
elaboración del queso. El lactosuero presenta un elevado contenido en materia orgánica en …

1.1 Introduction e food industry is the second largest sector after automobiles, and its market
is increasing quite dynamically. is sector is catering to the needs and perceptions of the …

At present, due to environmental and economic concerns, it is urgent to evolve efficient,
clean and secure systems for the production of advanced biofuels from sustainable cheap …

Beta-galactosidase (ß-D-galactoside galactohydrolase, EC 3.2. 1.23), has tremendous
potential in research and application in various fields like food, bioremediation, biosensor …

Enzymes are biocatalysts with huge potential for industry because they have specific
catalytic properties, are easy to produce, and are environmentally friendly. These …