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- W3008336502 abstract "Abstract Cheese whey and molasses are two by-products of the food industry that have evolved from being considered wastes in the recent past to today constituting sustainable substrates of diverse profitable biotechnologic processes such as bioethanol or yeast production. An overview is herewith presented about the state of the art regarding the biovalorization of these materials, with mention of recent advances in their use for enzymes, specifically α-galactosidase, production. α-Galactosidases are enzymes with multiple applications in the fields of food, pharmacy, and environment. This chapter will deal in depth with their classification, industrial interest, as well as studies aimed at reducing the cost of production from the aforementioned food industry wastes." @default.
- W3008336502 created "2020-03-06" @default.
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- W3008336502 date "2020-01-01" @default.
- W3008336502 modified "2023-09-25" @default.
- W3008336502 title "Biovalorization of cheese whey and molasses wastes to galactosidases by recombinant yeasts" @default.
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- W3008336502 doi "https://doi.org/10.1016/b978-0-12-817951-2.00008-0" @default.
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