Whey Valorization: Innovations, Technological Advancements and Sustainable Exploitation | Agenda Bookshop Skip to content
LAST CHANCE! Order items marked '10-20 working days' TODAY to get them in time for Christmas!
LAST CHANCE! Order items marked '10-20 working days' TODAY to get them in time for Christmas!
Age Group_Uncategorized
Age Group_Uncategorized
automatic-update
B01=Amrita Poonia
B01=Anka Trajkovska Petkoska
Category1=Non-Fiction
Category=TCB
Category=TDCT
COP=Singapore
Delivery_Pre-order
Language_English
PA=Not yet available
Price_€100 and above
PS=Active
softlaunch

Whey Valorization: Innovations, Technological Advancements and Sustainable Exploitation

English

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.    

See more
Current price €164.34
Original price €172.99
Save 5%
Age Group_Uncategorizedautomatic-updateB01=Amrita PooniaB01=Anka Trajkovska PetkoskaCategory1=Non-FictionCategory=TCBCategory=TDCTCOP=SingaporeDelivery_Pre-orderLanguage_EnglishPA=Not yet availablePrice_€100 and abovePS=Activesoftlaunch

Will deliver when available. Publication date 16 Nov 2024

Product Details
  • Dimensions: 155 x 235mm
  • Publication Date: 26 Oct 2024
  • Publisher: Springer Verlag Singapore
  • Publication City/Country: Singapore
  • Language: English
  • ISBN13: 9789819954612

About

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) Canada.She has published more than 78 publications in esteemed National and International Journals. Dr. Poonia has supervised 2 Ph.D scholars and 40 M.Sc 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.  

Customer Reviews

Be the first to write a review
0%
(0)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
We use cookies to ensure that we give you the best experience on our website. If you continue we'll assume that you are understand this. Learn more
Accept