Works matching DE "WHEY processing"
Results: 27
Lactoperoxidase purification from whey by using dye affinity chromatography.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 103, p. 58, doi. 10.1016/j.fbp.2017.02.011
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A mathematical model based parametric sensitivity analysis of an evaporative crystallizer for lactose monohydrate.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 97, p. 1, doi. 10.1016/j.fbp.2015.09.009
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NON-ALCOHOLIC, NATURALLY-CARBONATED BEVERAGE FROM DAUCUS CAROTA USING SACCHAROMYCES CEREVISAE ISOLATE.
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- Carpathian Journal of Food Science & Technology, 2015, v. 7, n. 2, p. 63
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THE SUITABILITY OF DIFFERENT PROBIOTIC STRAINS FOR THE PRODUCTION OF FRUIT-WHEY BEVERAGES.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2017, v. 16, n. 4, p. 421, doi. 10.17306/J.AFS.2017.0515
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Flavored Whey Drinks: Preparation and Evaluation of Selected Parameters.
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- Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii, 2016, v. 49, n. 2, p. 195
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COD REMOVAL OF WHEY WITH MIXED YEAST CULTURE AND IMPROVEMENT OF BIOMASS YIELD.
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- Petroleum & Coal, 2013, v. 55, n. 2, p. 93
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Justification of sedimentation stability of milk whey after electric spark processing.
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- Ukrainian Journal of Food Science, 2016, v. 4, n. 1, p. 24
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Production of benzyl carbonyl (rose aroma) from whey and its effect on pollutant load removal.
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- Environment, Development & Sustainability, 2019, v. 21, n. 2, p. 609, doi. 10.1007/s10668-017-0048-0
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Uptake of iron by Kluyveromyces marxianus DSM 5422 cultivated in a whey‐based medium.
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- Engineering in Life Sciences, 2018, v. 18, n. 7, p. 459, doi. 10.1002/elsc.201700195
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Whey Proteins: A potential ingredient for food industry- A review.
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- Asian Journal of Dairy & Food Research, 2018, v. 37, n. 4, p. 283, doi. 10.18805/ajdfr.DR-1389
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Neutral Salt Effects on Stability of Whey Protein Isolate Foams.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 588, doi. 10.1111/j.1365-2621.1991.tb05333.x
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Membrane treatment of wastewater obtained after the whey processing.
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- Journal of Water Chemistry & Technology, 2014, v. 36, n. 6, p. 309, doi. 10.3103/S1063455X14060095
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Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing.
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- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 71, doi. 10.1111/1471-0307.12393
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ASSAYING OF THE FILTRATION PARAMETERS OF WHEY BY DIFFERENT FILTRATION SYSTEMS.
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- Acta Technica Corviniensis - Bulletin of Engineering, 2014, v. 7, n. 4, p. 127
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Evaluation of butter produced from whey and milk fat in terms of some quality criteria and fatty acid compositions.
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- Revista Cientifica de la Facultade de Veterinaria, 2024, v. 34, n. 1, p. 1, doi. 10.52973/rcfcv-e34293
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THE ECO-EFFICIENCY OF THE DAIRY CHEESE CHAIN: AN ITALIAN CASE STUDY.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 2, p. 362
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Effect of hydraulic retention time, temperature, and organic load on a horizontal subsurface flow constructed wetland treating cheese whey wastewater.
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- Journal of Chemical Technology & Biotechnology, 2016, v. 91, n. 3, p. 726, doi. 10.1002/jctb.4637
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SURFACE ADHESION FERMENTATION FOR LIPASE PRODUCTION BY MUCOR GRISEOCYANUS.
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- Micologia Aplicada International, 2014, v. 26, n. 1, p. 9
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Trends in utilization of agro-industrial byproducts for production of bacteriocins and their biopreservative applications.
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- Critical Reviews in Biotechnology, 2016, v. 36, n. 2, p. 204, doi. 10.3109/07388551.2014.947916
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Amplicon Sequencing of the slpH Locus Permits Culture-Independent Strain Typing of Lactobacillus helveticus in Dairy Products.
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- Frontiers in Microbiology, 2017, p. 1, doi. 10.3389/fmicb.2017.01380
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Fractionation of Glycomacropeptide from Whey Using Positively Charged Ultrafiltration Membranes.
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- Foods, 2018, v. 7, n. 10, p. 166, doi. 10.3390/foods7100166
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Kefir grains as a starter for whey fermentation at different temperatures: chemical and microbiological characterisation.
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- Journal of Dairy Research, 2012, v. 79, n. 3, p. 262, doi. 10.1017/S0022029912000179
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Storage Stability and Chemical Constituents of Cultured Buttermilk Prepared by Incorporation of Paneer Whey.
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- Journal of Pure & Applied Microbiology, 2016, v. 10, n. 4, p. 3221, doi. 10.22207/JPAM.10.4.100
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An efficient process for obtaining prebiotic oligosaccharides derived from lactulose using isomerized and purified whey permeate.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 15, p. 5074, doi. 10.1002/jsfa.8384
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Use of Whey and Whey Preparations in the Food Industry - a Review.
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- Polish Journal of Food & Nutrition Sciences, 2016, v. 66, n. 3, p. 157, doi. 10.1515/pjfns-2015-0052
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Getting value from the waste: recombinant production of a sweet protein by Lactococcus lactis grown on cheese whey.
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- Microbial Cell Factories, 2018, v. 17, n. 1, p. N.PAG, doi. 10.1186/s12934-018-0974-z
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PROCESSING TECHNOLOGY AND THE INDUSTRIAL APPLICATION OF WHEY.
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- Folia Pomeranae Universitatis Technologiae Stetinensis Agricultura Alimentaria Piscaria et Zootechnica, 2017, v. 336, n. 43, p. 145, doi. 10.21005/AAPZ2017.43.3.16
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