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Whey Valorization

192,59 €*

Sofort verfügbar, Lieferzeit: 1-3 Tage

Produktnummer: 186ba6938cda5f47ea93bcec3ddc8b7c73
Themengebiete: Bioplastics Biotechnology Green Technologies Sustainable Approaches Valorization Whey
Veröffentlichungsdatum: 26.10.2024
EAN: 9789819954612
Sprache: Englisch
Seitenzahl: 369
Produktart: Kartoniert / Broschiert
Herausgeber: Poonia, Amrita Trajkovska Petkoska, Anka
Verlag: Springer Singapore
Untertitel: Innovations, Technological Advancements and Sustainable Exploitation
Produktinformationen "Whey Valorization"
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 whey utilization, 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.

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