Produktart
Zustand
Einband
Weitere Eigenschaften
Land des Verkäufers
Verkäuferbewertung
Verlag: VDM Verlag Dr. Müller|VDM Verlag Dr. Müller e.K., 2008
ISBN 10: 3639064399ISBN 13: 9783639064391
Anbieter: moluna, Greven, Deutschland
Buch
Kartoniert / Broschiert. Zustand: New. Polymer cholesteric liquid crystal (PCLC) flakes have potential to be used in particle-based displays intended for electronic paper application. PCLC flake-based display offers a possibility of thin, reflective, lightweight, and flexible display with full-c.
Verlag: Springer Nature Singapore, 2023
ISBN 10: 9819954584ISBN 13: 9789819954582
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Buch
Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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.