04607nam 22005295 450 991075408800332120250516140259.09789819954599981995459210.1007/978-981-99-5459-9(CKB)28550313200041(MiAaPQ)EBC30825292(Au-PeEL)EBL30825292(DE-He213)978-981-99-5459-9(PPN)272920274(EXLCZ)992855031320004120231024d2023 u| 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierWhey Valorization Innovations, Technological Advancements and Sustainable Exploitation /edited by Amrita Poonia, Anka Trajkovska Petkoska1st ed. 2023.Singapore :Springer Nature Singapore :Imprint: Springer,2023.1 online resource (377 pages)9789819954582 Chapter 1. Whey Production Status, Types, Characterization and Functional Properties -- Chapter 2. Whey: Chemistry and its Biotechnological Potential -- Chapter 3. Utilization of Whey: Sustainable Trends and Future Developments -- Chapter 4. Green Technologies for Treatment and Utilization of Whey towards Sustainable Exploitation -- Chapter 5. Whey: A Potential Source of Bacterial Cellulose and Xanthan Gum -- Chapter 6. Bioplastic Production Using Whey (Polyhydroxyalkanoates and Polyhydroxybutyrates) -- Chapter 7. Potential of Whey for Production of Value-Added Products Using Microbial Fermentations -- Chapter 8. Whey: A Potential Substrate for the Production of Natural Pigments -- Chapter 9. Whey: As a Fermentation Substrate for the Production of Exopolysaccharides -- Chapter 10. Whey Protein Based Edible Coatings: Recent Trends -- Chapter 11. Valorisation of Whey for Development of Different Types of Food Products Including Fermented Beverages -- Chapter 12. Whey: Source of Bioactive Peptides, Probiotics, Organic Acids, Aromatic Compounds and Enzymes -- Chapter 13. Bacteriocins Production Using Whey -- Chapter 14. Whey: As A Low -Cost Substrate for the Production of Biosurfactants -- Chapter 15. Utilization of Whey for Production of Bioenergy and Biofuels -- Chapter 16. Recent Trends in Membrane Processing of Whey.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 wheyutilization, this book focuses on valorization, technological advancement and sustainable biotransformation of whey. The book also deals with membrane processing, sustainable approaches, biotechnological potential, green technologies and production of bioplastics. In addition, the book provides theoretical and practical information to present the various aspects of valorization of whey as a by-product. This book is a need of the hour for its eco-friendly approach. Whey Valorization: Innovations, Technological Advancements and Sustainable Exploitation will be a great resource for researchers, dairy technologists, food technologists, students and professionals working on sustainable and effective utilization of food as well as dairy wastes and by-products. .Food scienceBiotechnologyFood ScienceBiotechnologyFood science.Biotechnology.Food Science.Biotechnology.637.2Poonia Amrita1433320Trajkovska Petkoska Anka1433321MiAaPQMiAaPQMiAaPQBOOK9910754088003321Whey Valorization3580378UNINA01100nam0 22002771i 450 UON0023228120231205103508.30120030730d1967 |0itac50 baitaIT|||| |||||ˆIl ‰concetto di storia nell'idealismo e nel tomismoP. Carlo Boyer S. J.NapoliLa Nuova Cultura Editrice196775 p.21 cm.StoriaConcezione idealistaUONC051496FIStoriaConcezione tomistaUONC051495FIITNapoliUONL000012901Filosofia e teoria della storia21BoyerCarlo S. J.UONV140788687263La nuova culturaUONV253118650ITSOL20250627RICASIBA - SISTEMA BIBLIOTECARIO DI ATENEOUONSIUON00232281SIBA - SISTEMA BIBLIOTECARIO DI ATENEOSI FS 03213 SI SS 199 5 Concetto di storia nell'idealismo e nel tomismo1273061UNIOR