Journal ArticleDOI
Production of prebiotic lactulose through isomerisation of lactose as a part of integrated approach through whey and whey permeate complete valorisation: A review
Ahasanul Karim,Mohammad Aider +1 more
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TLDR
In this paper, a comprehensive survey of the characteristics of whey and its potential for producing different bioproducts is presented, and the efficacy of electro-activation as a potential nonconventional technology to produce lactulose through effective utilisation of wheat and their process mechanisms are reviewed.About:
This article is published in International Dairy Journal.The article was published on 2022-03-01. It has received 14 citations till now. The article focuses on the topics: Lactulose & Valorisation.read more
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Journal ArticleDOI
Whey valorization by microbial and enzymatic bioprocesses for the production of nutraceuticals and value-added products
TL;DR: In this article , the authors proposed a method for valorization of whey using different biotechnological approaches, which can help to manage the byproduct, with the economic and efficient production of bioactive compounds and value added products.
Journal ArticleDOI
Comprehensive utilisation of electro-activated whey-based media in cell growth, metabolite production and aroma compound synthesis using a starter culture originated from kefir grains
TL;DR: In this article, electro-activated whey (EA-whey), electro activated whey permeate and electroactivated lactose were explored as carbon sources to produce valuable metabolites including organic acids, exopolysaccharides, and volatile flavour compounds using kefir grains as a starter culture.
Journal ArticleDOI
Comprehensive utilisation of electro-activated whey-based media in cell growth, metabolite production and aroma compounds synthesis using a starter culture originated from kefir grains
TL;DR: In this paper , electro-activated whey (EA-whey), electro activated whey permeate and electroactivated lactose were explored as carbon sources to produce valuable metabolites including organic acids, exopolysaccharides, and volatile flavour compounds using kefir grains as a starter culture.
Journal ArticleDOI
Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents
TL;DR: In this paper , probiotic beverages enriched with 1% kiwi powder were produced from different types of whey protein concentrates (WPC), and the results showed that WPC significantly increased the protein content and acidity of beverages.
Journal ArticleDOI
Investigation of the efficiency of different biocatalytic systems for the bioconversion of lactose and dairy by-products into lactobionic acid
TL;DR: In this article , the authors investigated the bioconversion of lactose into lactobionic acid (LBA) using selected biocatalytic systems, such as LactoYIELD(LY)/Catazyme®(Cataz), LY/Cataz/Laccase, LY, Cataz, Laccase and mediator.
References
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Journal ArticleDOI
Milk-derived bioactive peptides: From science to applications
TL;DR: A great variety of naturally formed bioactive peptides have been found in fermented dairy products, such as yoghurt, sour milk and cheese as mentioned in this paper, and industrial-scale technologies suitable for the industrial production of bioactive milk peptide have been developed.
Journal ArticleDOI
Cheese whey wastewater: characterization and treatment
TL;DR: This research tries to conduct an exhaustive compilation of C WW characterization and a comparative study between the different features of CWW, cheese whey (CW), second cheese Whey (SCW) and dairy industry effluents.
Journal ArticleDOI
Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides.
Jay Shankar Singh Yadav,Song Yan,Sridhar Pilli,Lalit Kumar,Rajeshwar Dayal Tyagi,Rao Y. Surampalli +5 more
TL;DR: Whey characteristics, and its transformation processes for proteinaceous products such as bioproteins, functional/nutritional protein and bioactive peptides are covered in this review.
Book ChapterDOI
The Lobry de Bruyn-Alberda van Ekenstein transformation.
TL;DR: This chapter discusses the Lobry de Bruyn-Alberda van Ekenstein transformation, which has usually been considered to embrace both epimerization of aldoses and ketoses and aldose-ketose isomerization.
Journal ArticleDOI
Lactulose: production, purification and potential applications.
Parmjit S. Panesar,Shweta Kumari +1 more
TL;DR: This review provides comprehensive information on the different techniques used for the production of lactulose, purification and analysis and its potential applications in food and pharmaceutical industries have also been discussed.