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Critical Reviews in Biotechnology Volume 32, 2012 - Issue 4
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Review Article

Biotechnological approaches for the value addition of whey

Parmjit S. PanesarBiotechnology Research Laboratory, Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal 148 106, Punjab, IndiaCorrespondence[email protected]
&
John F. KennedyChembiotech Laboratories, Institute of Advanced Science & Technology, Kyrewood House, Tenbury Wells, Worcestershire, WR15 8SG, UK
Pages 327-348 | Received 01 Jul 2011, Accepted 10 Nov 2011, Published online: 14 Dec 2011

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Belissa Cochachin-Carrera, Jorge Moreno-Cuevas & Nailín Carvajal-Mena. (2023) Effects of concentration by block freezing and vacuum evaporation on the physicochemical properties and digestibility of whey. CyTA - Journal of Food 21:1, pages 313-320.
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Mariana Valdez Castillo, Vinayak Laxman Pachapur, Satinder Kaur Brar, Mitra Naghdi, Sonia Arriaga & Antonio Ávalos Ramirez. (2020) Yeast-driven whey biorefining to produce value-added aroma, flavor, and antioxidant compounds: technologies, challenges, and alternatives. Critical Reviews in Biotechnology 40:7, pages 930-950.
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Saúl Alonso, Manuel Rendueles & Mario Díaz. (2015) Microbial production of specialty organic acids from renewable and waste materials. Critical Reviews in Biotechnology 35:4, pages 497-513.
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Amrita Poonia & Surabhi Pandey. (2022) Production of microbial pigments from whey and their applications: a review. Nutrition & Food Science 53:2, pages 265-284.
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Savi Khurana, Piyush Kankarwal, Jasmine Saini, Priya Panghal, Anil Panghal & Navnidhi Chhikara. 2023. Whey Valorization. Whey Valorization 115 137 .
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