Results 51 to 60 of about 8,917 (179)
Uncovering Biogas Outcomes: Tales of Hubris, Hope, and Failure From Southern Malawi
Natural Resources Forum, EarlyView.ABSTRACT The purpose of this article is to speak directly to biogas failure. Over the past two decades, immense amounts of money have been spent by African governments, private individuals, and most conspicuously, international aid agencies and donors, on countless biogas projects in every country on the continent.
Marc Kalina +4 more
wiley +1 more source
Food Technology and Biotechnology, 2007 The effects of the addition of whey protein concentrates and clarification by-products obtained from ovine cheese whey and deproteinized whey (Sorelho) on the yield and quality of the whey cheese (Requeijão) have been evaluated. Whey protein concentrates
Carlos D. Pereira +2 more
doaj
Frontiers in Energy Research, 2023 Besides organic compounds such as lactose and proteins, cheese whey is rich in other nutrients. Damping of these valuable compounds to the environment, first, harms the environment, and second, it wastes valuable resources. Therefore, this review aims to
Asmamaw Tesfaw
doaj +1 more source
Protein Decoys, Alcohol, and Energy Intake: Testing a Mechanistic‐Ecological Model
Obesity Reviews, EarlyView.ABSTRACT Ultra‐processed diets are associated with excessive energy intake, but studies examining the role of alcohol have produced conflicting results, despite the high energy density of ethanol. We constructed a mechanistic‐ecological model to explain this inconsistency and tested its predictions using population dietary data.
Amanda Grech +2 more
wiley +1 more source
Valorization of cheese whey using microbial fermentations
Applied Microbiology and Biotechnology, 2020 Cheese whey (CW), the liquid resulting from the precipitation and removal of milk casein during cheese-making, and the second cheese whey (SCW) derived from the production of cottage and ricotta cheeses are the main byproducts of dairy industry. The major constituent of CW and SCW is lactose, contributing to the high BOD and COD content.
Teresa Zotta +4 more
openaire +5 more sources
Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review
Sustainable Food Proteins, Volume 4, Issue 3, September 2026.In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma +3 more
wiley +1 more source
Chemical Engineering Transactions, 2013 The objective of this study was to produce ethanol using cheese whey, cellulosic biomass and crude enzymatic extract from wild-type fungi isolated from Brazilian Savanna (Cerrado).
J. Fischer +5 more
doaj +1 more source
Production of Bakers' Yeast in Cheese Whey Ultrafiltrate [PDF]
Applied and Environmental Microbiology, 1990 A process for the production of bakers' yeast in whey ultrafiltrate (WU) is described. Lactose in WU was converted to lactic acid and galactose by fermentation. Streptococcus thermophilus was selected for this purpose. Preculturing of S. thermophilus in skim milk considerably reduced its lag.
C P, Champagne, J, Goulet, R A, Lachance
openaire +2 more sources
eFood, Volume 7, Issue 4, August 2026.This study evaluates the impact of aguamiel syrup on a synbiotic fermented dairy product, focusing on antihypertensive peptide release and Lacticaseibacillus rhamnosus GG survival. While metabolic parameters remained unchanged, aguamiel syrup enhanced bioactive peptide production and antihypertensive activity (45.3%), suggesting its potential as a ...
Olvera‐Rosales Laura Berenice +6 more
wiley +1 more source
RESEARCH OF INFLUENCE OF MASS FRACTION OF SOLIDS ON THE DEVELOPMENT OF COTTAGE CHEESE WHEY MICROFLORA DURING THE ELECTRODIALYSIS PROCESSING [PDF]
Техника и технология пищевых производств, 2016 One of the problems of whey electrodialysis is the possible reduction of microbiological indices of raw materials during the process, which negatively affects the quality of the final product.
Kosenko M.E. +4 more
doaj