Whey : Biological Properties and Alternative Uses (Record no. 41710)

MARC details
000 -LEADER
fixed length control field 02137naaaa2200313uu 4500
001 - CONTROL NUMBER
control field https://directory.doabooks.org/handle/20.500.12854/66981
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220219202604.0
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number intechopen.79276
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781838809263
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781838809256
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781838809270
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.5772/intechopen.79276
Terms of availability doi
041 0# - LANGUAGE CODE
Language code of text/sound track or separate title English
042 ## - AUTHENTICATION CODE
Authentication code dc
072 #7 - SUBJECT CATEGORY CODE
Subject category code PSB
Source bicssc
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Gigli, Isabel
Relationship edt
245 10 - TITLE STATEMENT
Title Whey : Biological Properties and Alternative Uses
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Name of publisher, distributor, etc. IntechOpen
Date of publication, distribution, etc. 2019
300 ## - PHYSICAL DESCRIPTION
Extent 1 electronic resource (80 p.)
506 0# - RESTRICTIONS ON ACCESS NOTE
Terms governing access Open Access
Source of term star
Standardized terminology for access restriction Unrestricted online access
520 ## - SUMMARY, ETC.
Summary, etc. Whey - Biological Properties and Alternative Uses proposes to rethink our use of agro-industrial by-products. Especially, those from cheese production, which although contain 50% of the nutrients of the original milk, are treated as waste. In this book, the authors offer alternative processes beyond the traditional ones, such as the production of vodka beverages from fermented whey, lactose-free isotonic beverages and glycomacropeptides in the food industry. Also, it discusses alternative uses of buttermilk: the production of biofilms, beverages, and microbiology additives. As always, the emphasis is on reducing environmental impact during food production and finding new strategies to reduce the waste of raw materials with nutritional value. This book is an excellent opportunity for graduate students and researchers from other areas to become aware of the problems faced when considering agro-industrial by-products with nutritional value as waste.
540 ## - TERMS GOVERNING USE AND REPRODUCTION NOTE
Terms governing use and reproduction Creative Commons
Use and reproduction rights https://creativecommons.org/licenses/by/3.0/
Source of term cc
-- https://creativecommons.org/licenses/by/3.0/
546 ## - LANGUAGE NOTE
Language note English
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Biochemistry
Source of heading or term bicssc
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term Biochemistry
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Gigli, Isabel
Relationship oth
856 40 - ELECTRONIC LOCATION AND ACCESS
Host name www.oapen.org
Uniform Resource Identifier <a href="https://mts.intechopen.com/storage/books/8625/authors_book/authors_book.pdf">https://mts.intechopen.com/storage/books/8625/authors_book/authors_book.pdf</a>
Access status 0
Public note DOAB: download the publication
856 40 - ELECTRONIC LOCATION AND ACCESS
Host name www.oapen.org
Uniform Resource Identifier <a href="https://directory.doabooks.org/handle/20.500.12854/66981">https://directory.doabooks.org/handle/20.500.12854/66981</a>
Access status 0
Public note DOAB: description of the publication

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