Bioconversion of Cheese Whey and Food By-Products by


Journal

Marine drugs
ISSN: 1660-3397
Titre abrégé: Mar Drugs
Pays: Switzerland
ID NLM: 101213729

Informations de publication

Date de publication:
19 Mar 2023
Historique:
received: 03 02 2023
revised: 28 02 2023
accepted: 16 03 2023
medline: 30 3 2023
entrez: 28 3 2023
pubmed: 29 3 2023
Statut: epublish

Résumé

This study investigates the potential of utilizing three food wastes: cheese whey (CW), beet molasses (BM), and corn steep liquor (CSL) as alternative nutrient sources for the cultivation of the diatom

Identifiants

pubmed: 36976239
pii: md21030190
doi: 10.3390/md21030190
pmc: PMC10054534
pii:
doi:

Substances chimiques

fucoxanthin 06O0TC0VSM
Fatty Acids, Omega-3 0
Eicosapentaenoic Acid AAN7QOV9EA
Antioxidants 0
Whey Proteins 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Subventions

Organisme : Spanish ministry of science Education and Universities/Spanish State Research Agency
ID : PCI2018-093178
Organisme : Italian Ministry of Education, University and Research (MIUR)
ID : SUSPUFA ID 145

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Auteurs

Giovanni Luca Russo (GL)

CAISIAL Center, University of Naples Federico II, Via Università 133, 80055 Portici, Italy.

Antonio Luca Langellotti (AL)

CAISIAL Center, University of Naples Federico II, Via Università 133, 80055 Portici, Italy.

Vito Verardo (V)

Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain.
Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Granada, Spain.

Beatriz Martín-García (B)

Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain.
Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Granada, Spain.

Maria Oliviero (M)

Department of Animal Health, Experimental Zooprophylactic Institute of Southern Italy, Via Salute, 2, 80055 Portici, Italy.

Marco Baselice (M)

Department of Civil, Environmental, Land, Construction and Chemistry (DICATECh), Politecnico di Bari, 70126 Bari, Italy.

Prospero Di Pierro (P)

Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, 80055 Portici, Italy.

Angela Sorrentino (A)

CAISIAL Center, University of Naples Federico II, Via Università 133, 80055 Portici, Italy.

Sharon Viscardi (S)

Biotechnology of Functional Foods Laboratory, Camino Sanquilco, Parcela 18, Padre Las Casas 4850827, La Araucanía, Chile.
Núcleo de Investigación en Producción Alimentaria, Universidad Católica de Temuco, Rudecindo Ortega 02950, Temuco 4780694, La Araucanía, Chile.

Luis Marileo (L)

Biotechnology of Functional Foods Laboratory, Camino Sanquilco, Parcela 18, Padre Las Casas 4850827, La Araucanía, Chile.
Programa de Doctorado en Ciencias Agropecuarias, Facultad de Recursos Naturales, Universidad Católica de Temuco, Rudecindo Ortega 02950, Temuco 4813302, La Araucanía, Chile.

Raffaele Sacchi (R)

Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, 80055 Portici, Italy.

Paolo Masi (P)

CAISIAL Center, University of Naples Federico II, Via Università 133, 80055 Portici, Italy.
Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, 80055 Portici, Italy.

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Classifications MeSH