Whey Valorization: Innovations, Technological Advancements and Sustainable Exploitation
暫譯: 乳清價值化：創新、技術進步與可持續利用
Poonia, Amrita, Trajkovska Petkoska, Anka
相關主題
商品描述
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.商品描述(中文翻譯)
這本書專注於通過對乳清分子組成的深入分析來開發乳清。乳清可以提供多種有價值的化合物，如乳糖、蛋白質和肽。本書涵蓋了乳清的生物技術處理，包括生化和酶處理以及微生物轉化，並探討了各種高價值產品，如生物乙醇、甘油、生物塑料（PLA）、細菌素、外多醣、細菌多醣（PHA、PHB、黃原膠）、單細胞蛋白、益生菌、生物活性肽、有機酸（乳酸、丁酸、醋酸）、酶和通過微生物轉化乳清產生的生物氣。本書還涵蓋了乳清在不同食品產品中的應用，如乳清粉、濃縮乳清、抹醬和各種基於乳清的飲料，包括發酵飲料。最近在功能性碳酸乳清飲料中的趨勢、機會和挑戰也有討論。
與現有的乳清利用文獻不同，本書專注於乳清的增值、技術進步和可持續的生物轉化。本書還涉及膜處理、可持續方法、生物技術潛力、綠色技術和生物塑料的生產。此外，本書提供理論和實踐信息，以展示乳清作為副產品的各個增值方面。這本書因其環保的做法而成為當前的需求。《乳清增值：創新、技術進步與可持續開發》將成為研究人員、乳品技術專家、食品技術專家、學生和專業人士在可持續和有效利用食品及乳製品廢料和副產品方面的重要資源。
作者簡介
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.
作者簡介(中文翻譯)
Amrita Poonia 現任印度烏塔爾邦瓦拉納西的班納拉斯印度大學農業科學研究所乳品科學與食品技術系助理教授。她已與 Springer 出版了一本書，並出版了兩本實驗室手冊，以及超過 26 篇國內外的書籍章節。Poonia 博士曾於 2018 年 10 月 8 日至 2018 年 11 月 19 日期間，透過 agMOOCs 開設了一門名為「功能性食品：概念、技術與健康益處」的大型開放線上課程 (MOOC)，並獲得了加拿大學習聯邦 (Commonwealth of Learning, COL) 頒發的感謝證書。她在國內外的知名期刊上發表了超過 78 篇論文。Poonia 博士指導了 2 名博士生和 40 名碩士生，並擁有 12 年的本科、碩士及博士教學經驗。她獲得了班納拉斯印度大學卓越機構計畫 (IoE Scheme) 的研究獎勵補助金。她於 2012 年成功完成了一個名為「使用 PCR (聚合酶鏈反應) 識別 Shrikhand 中的食源性病原體 (Listeria monocytogenes)」的項目，該項目屬於 BHU 新任教職員 XI 計畫補助金。她是印度食品科學與技術協會及印度乳品協會的終身會員。
Trajkovska Petkoska 博士是比托拉聖克里門特大學的教授，積極參與多種新產品、材料配方及尖端技術的開發。她的研究範疇包括各種微型和納米聚合物複合材料、多功能薄膜/塗層、食品接觸材料、抗菌配方、可持續食品系統、健康飲食、全球綜合性問題及全球目標。她的經驗涵蓋學術界、工業及軍事機構。她參與了多個項目計畫，如 EU FP7、Horizon 2020、CEEPUS 和 COST 行動。她是提交給教育部創新與技術發展基金的 EU 和國家項目的評估者，並擔任 Elsevier、Springer、Wiley、Taylor&Francis、MDPI 和 Hindawi 期刊的同行評審；同時也是幾本 Frontiers 期刊的編輯。她是多篇同行評審的科學文章、3 本書籍、10 篇書籍章節的作者，並獲得了三項美國專利。
