Anka Trajkovska Petkoska: Whey Valorization

Cover: 9789819954582 | Whey Valorization | Anka Trajkovska Petkoska (u. a.) | Buch | xviii

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Beschreibung

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.

Über den Autor

Amrita Poonia is working as an Assistant Professor in the Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India. She has published one book with Springer, two laboratory manuals, more than 26 book chapters at National and International level. Dr. Poonia has conducted/ offered a Massive Open Online Course (MOOC) under agMOOCs on Functional Foods: Concept, Technology and Health Benefits from (8 October, 2018 to 19 November, 2018) and awarded with the Certificate of Appreciation for offering a Massive Open Online Course (MOOC) under agMOOCs, by Commonwealth of Learning (COL) [...] has published more than 78 publications in esteemed National and International Journals. Dr. Poonia has supervised 2 Ph.D scholars and 40 [...] students. She has 12 years of teaching experience at UG, PG and Ph.D levels. She has received Research Incentive Grant under Institutions of Eminence (IoE Scheme) of Banaras Hindu University. She has successfully completed a project on "Identification of Food borne pathogen (Listeria monocytogenes) in Shrikhand Using PCR (Polymerase Chain Reaction)" at BHU New Faculty Members XI- Plan Grant in 2012. She is a Life Member of Association of Food Scientists & Technologists, India and Indian Dairy Association.

Dr. Trajkovska Petkoska is a Professor at University St. Kliment Ohridski-Bitola, and has been actively involved in the development of numerous novel products, material formulations and cutting-edge technologies. Examples include a variety of micro- and nano- polymer composites, multi-functional thin films/coatings, food contact materials, antimicrobial formulations, sustainable food systems, healthy diets, global syndemic problems, and global goals. Her experience involves working in academia, industrial and military institutions. She participated in different project programmes like EU FP7, Horizon 2020, CEEPUS, COST Actions. She is an evaluator for EU and national projects submitted to Fund of Innovation and technological development, Ministry of Education; peer-reviewer of journals by Elsevier, Springer, Wiley, Taylor&Francis, MDPI, Hindawi; editor of few Frontiers journals. She is the author of peer- reviewed scientific articles, 3 books, 10 book chapters, and has been granted with three US patents.

Zusammenfassung

Showcases the biotechnological advances and sustainable use of whey

Presents sustainable green technologies producing bioplastics, biofuels, bioactive peptides, organic acids and enzymes

Explores the potential of industrial applications of whey to support circular economy

Inhaltsverzeichnis

Chapter 1. Whey Production Status, Types, Characterization and Functional Properties.- Chapter 2. Whey: Chemistry and its Biotechnological Potential.- Chapter 3. Utilization of Whey: Sustainable Trends and Future Developments.- Chapter 4. Green Technologies for Treatment and Utilization of Whey towards Sustainable Exploitation.- Chapter 5. Whey: A Potential Source of Bacterial Cellulose and Xanthan Gum.- Chapter 6. Bioplastic Production Using Whey (Polyhydroxyalkanoates and Polyhydroxybutyrates).- Chapter 7. Potential of Whey for Production of Value-Added Products Using Microbial Fermentations.- Chapter 8. Whey: A Potential Substrate for the Production of Natural Pigments.- Chapter 9. Whey: As a Fermentation Substrate for the Production of Exopolysaccharides.- Chapter 10. Whey Protein Based Edible Coatings: Recent Trends.- Chapter 11. Valorisation of Whey for Development of Different Types of Food Products Including Fermented Beverages.- Chapter 12. Whey: Source of Bioactive Peptides, Probiotics, Organic Acids, Aromatic Compounds and Enzymes.- Chapter 13. Bacteriocins Production Using Whey.- Chapter 14. Whey: As A Low -Cost Substrate for the Production of Biosurfactants.- Chapter 15. Utilization of Whey for Production of Bioenergy and Biofuels.- Chapter 16. Recent Trends in Membrane Processing of Whey.

Erscheinungsjahr:	2023
Fachbereich:	Chemische Technik
Genre:	Importe , Technik
Rubrik:	Naturwissenschaften & Technik
Medium:	Buch
Inhalt:	xviii 369 S. 1 s/w Illustr. 369 p. 1 illus.
ISBN-13:	9789819954582
ISBN-10:	9819954584
Sprache:	Englisch
Einband:	Gebunden
Redaktion:	Trajkovska Petkoska, Anka Poonia, Amrita
Herausgeber:	Amrita Poonia/Anka Trajkovska Petkoska
Auflage:	1st edition 2023
Hersteller:	Springer Singapore Springer Nature Singapore
Verantwortliche Person für die EU:	Springer Verlag GmbH, Tiergartenstr. 17, D-69121 Heidelberg, juergen.hartmann@springer.com
Maße:	241 x 160 x 26 mm
Von/Mit:	Anka Trajkovska Petkoska (u. a.)
Erscheinungsdatum:	25.10.2023
Gewicht:	0,817 kg

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