LEADER 04607nam 22005295 450 001 9910754088003321 005 20250516140259.0 010 $a9789819954599 010 $a9819954592 024 7 $a10.1007/978-981-99-5459-9 035 $a(CKB)28550313200041 035 $a(MiAaPQ)EBC30825292 035 $a(Au-PeEL)EBL30825292 035 $a(DE-He213)978-981-99-5459-9 035 $a(PPN)272920274 035 $a(EXLCZ)9928550313200041 100 $a20231024d2023 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aWhey Valorization $eInnovations, Technological Advancements and Sustainable Exploitation /$fedited by Amrita Poonia, Anka Trajkovska Petkoska 205 $a1st ed. 2023. 210 1$aSingapore :$cSpringer Nature Singapore :$cImprint: Springer,$d2023. 215 $a1 online resource (377 pages) 311 08$a9789819954582 327 $aChapter 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. 330 $aThis 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. . 606 $aFood science 606 $aBiotechnology 606 $aFood Science 606 $aBiotechnology 615 0$aFood science. 615 0$aBiotechnology. 615 14$aFood Science. 615 24$aBiotechnology. 676 $a637.2 700 $aPoonia$b Amrita$01433320 701 $aTrajkovska Petkoska$b Anka$01433321 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910754088003321 996 $aWhey Valorization$93580378 997 $aUNINA