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Cheese Whey Permeate as a Precursor of Lactose-Free, Galactose-Rich Bioproducts: An Approach for Optimization and Application.
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- Food & Bioprocess Technology, 2024, v. 17, n. 7, p. 1876, doi. 10.1007/s11947-023-03234-7
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- Article
Sicilian Whey: Utilization of Ricotta Whey in the Production of Value-Added Artisanal Beers.
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- Fermentation (Basel), 2024, v. 10, n. 1, p. 19, doi. 10.3390/fermentation10010019
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- Article
Leveraging Milk Permeate Fermentation to Produce Lactose-Free, Low-In-Glucose, Galactose-Rich Bioproducts: Optimizations and Applications.
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- Fermentation (Basel), 2023, v. 9, n. 9, p. 825, doi. 10.3390/fermentation9090825
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- Article
Aerobic Cultivation of Mucor Species Enables the Deacidification of Yogurt Acid Whey and the Production of Fungal Oil.
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- Foods, 2023, v. 12, n. 9, p. 1784, doi. 10.3390/foods12091784
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- Article
Selective Survival of Protective Cultures during High-Pressure Processing by Leveraging Freeze-Drying and Encapsulation.
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- Foods, 2022, v. 11, n. 16, p. 2465, doi. 10.3390/foods11162465
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- Article
Fermentation of Dairy-Relevant Sugars by Saccharomyces, Kluyveromyces, and Brettanomyces: An Exploratory Study with Implications for the Utilization of Acid Whey, Part I.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040266
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- Article
Evaluation of Lactose Oxidase as an Enzyme-Based Antimicrobial for Control of L. monocytogenes in Fresh Cheese.
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- Foods, 2021, v. 10, n. 7, p. 1471, doi. 10.3390/foods10071471
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- Article
Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages.
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- Foods, 2021, v. 10, n. 6, p. 1204, doi. 10.3390/foods10061204
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- Article