A recent glance on the valorisation of cheese whey for industrial prerogative: high‐value‐added products development and integrated reutilising strategies-Reference-Cited by-同舟云学术

A recent glance on the valorisation of cheese whey for industrial prerogative: high‐value‐added products development and integrated reutilising strategies

Published:2022-11-10 Issue:4 Volume:58 Page:2001-2013
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Arshad Umm‐e‐Tazeem¹,Hassan Ali¹,Ahmad Talha¹,Naeem Maha¹,Chaudhary Maryam T.¹,Abbas Syed Qamar¹,Randhawa Muhammad Atif¹,Pimentel Tatiana C.²,da Cruz Adriano Gomes³^ORCID,Aadil Rana Muhammad¹^ORCID

Affiliation:

1. National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000 Pakistan

2. Federal Institute of Paraná Paranavaí Paraná 87703‐536 Brazil

3. Department of Food Federal Institute of Science and Technology of Rio de Janeiro (IFRJ) Rio de Janeiro RJ 20270‐021 Brazil

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16168

Reference66 articles.

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3. Biotechnological production of galactooligosaccharides (GOS) using porungo cheese whey

4. PHA Production from Cheese Whey and “Scotta”: Comparison between a Consortium and a Pure Culture of Leuconostoc mesenteroides

5. Possibilities of whey utilisation;Božanić R.;Austin Journal of Nutrition and Food Sciences,2014

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