Valorization of cheese whey using microbial fermentations

T Zotta, L Solieri, L Iacumin, C Picozzi… - Applied microbiology and …, 2020 - Springer
Cheese whey (CW), the liquid resulting from the precipitation and removal of milk casein
during cheese-making, and the second cheese whey (SCW) derived from the production of …

[HTML][HTML] Invited review: Whey proteins as antioxidants and promoters of cellular antioxidant pathways

AR Corrochano, V Buckin, PM Kelly, L Giblin - Journal of dairy science, 2018 - Elsevier
Oxidative stress contributes to cell injury and aggravates several chronic diseases. Dietary
antioxidants help the body to fight against free radicals and, therefore, avoid or reduce …

Nanofiltration (NF) membrane processing in the food industry

D Yadav, S Karki, PG Ingole - Food Engineering Reviews, 2022 - Springer
Nanofiltration (NF) membranes are the globally recognized membrane technology, having
potential use in food industries from a consistent, economical and standard operation point …

[HTML][HTML] Probiotic fermented beverages based on acid whey

K Skryplonek, I Dmytrów, A Mituniewicz-Małek - Journal of dairy science, 2019 - Elsevier
Acid whey is a byproduct of cheesemaking that is difficult to use because of its low pH and
less-favorable processing properties compared with rennet whey. The aim of this study was …

Valorisation of whey and buttermilk for production of functional beverages–an overview of current possibilities

I Barukčić, K Lisak Jakopović, R Božanić - Food technology and …, 2019 - hrcak.srce.hr
Sažetak Whey and buttermilk are the main by-products of the dairy industry, both having
excellent nutritional properties. Buttermilk contains a unique component, the milk fat globule …

Manufacturing a prebiotic whey beverage exploring the influence of degree of inulin polymerization

JT Guimaraes, EK Silva, ALR Costa, RL Cunha… - Food …, 2018 - Elsevier
In this work, we evaluated the influence of inulin degree of polymerization (DP) on the
physical stability of a soursop flavored whey beverage aiming to obtain a novel prebiotic …

The impact of integrated nanofiltration and electrodialytic processes on the chemical composition of sweet and acid whey streams

A Merkel, D Voropaeva, M Ondrušek - Journal of Food Engineering, 2021 - Elsevier
High content of minerals and organic acids poses problems with further utilization of the
whey, especially acid whey streams. Thus, preliminary desalination and deacidification of …

Whey Valorization–Innovative Strategies for Sustainable Development and Value-Added Product Creation

B Soumati, M Atmani… - Journal of Ecological …, 2023 - yadda.icm.edu.pl
In recent years, the pursuit of sustainable practices and the efficient utilization of resources
has become paramount in various industries, including the food and beverage sector. One …

Removal of Alternaria mycotoxins exposed to different food components by cold plasma

X Wang, Y Han, J Geng, A Zhu, X Wei, Q Xiang… - Food Chemistry, 2022 - Elsevier
Alternariol (AOH) and alternariol monomethyl ether (AME), the two Alternaria mycotoxins
with the highest outbreak rates in food systems, could be effectively reduced by cold plasma …

Development and characterization of a novel flavored functional fermented whey-based sports beverage fortified with Spirulina platensis

WF Elkot, A Elmahdy, H Talaat, OA Alghamdia… - International Journal of …, 2024 - Elsevier
Spirulina platensis, a microalga known for its exceptional nutritional value, especially its
bioactive compounds and protein content, holds promise for incorporation into functional …