Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides

Biotechnology Advances

Volumn 33, Issue 6, 2015, Pages 756-774

  Yadav, Jay Shankar Singh ^a   Yan, Song ^a   Pilli, Sridhar ^a   Kumar, Lalit ^a   Tyagi, R D ^a   Surampalli, R Y ^b  

^a CENTRE EAU TERRE ENVIRONNEMENT   (Canada)

^b Global Institute for Energy   (United States)

Author keywords

Bioactive peptides; Bioprotein; Biotransformation; Cheese whey; Fermentation; Functional nutritional protein; Transformation

Indexed keywords

FERMENTATION; PEPTIDES; PROBIOTICS;

BIOACTIVE PEPTIDES; BIOPROTEIN; BIOTRANSFORMATION; CHEESE WHEY; TRANSFORMATION;

DAIRIES;

BIOACTIVITY; BIOCHEMICAL OXYGEN DEMAND; BIOTECHNOLOGY; BIOTRANSFORMATION; CHEMICAL OXYGEN DEMAND; ENZYME; FERMENTATION; FOOD INDUSTRY; INDUSTRIAL PRODUCTION; MILK; PEPTIDE; PROTEIN; TECHNOLOGICAL CHANGE;

PEPTIDE; WHEY PROTEIN;

BIOTECHNOLOGY; CHEESE; FERMENTATION; WHEY;

BIOTECHNOLOGY; CHEESE; FERMENTATION; PEPTIDES; WHEY; WHEY PROTEINS;

EID: 84939124523     PISSN: 07349750     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biotechadv.2015.07.002     Document Type: Review

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