Consumer Acceptance and Physicochemical Properties of a Yogurt Beverage Formulated with Upcycled Yogurt Acid Whey by Viral Shukla, Marcela Villarreal, Olga I. Padilla-Zakour

Subjects: “…acid whey…”
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Unraveling the Influences of Sodium, Potassium, Magnesium, and Calcium on the Crystallization Behavior of Lactose by Rangani Wijayasinghe, Todor Vasiljevic, Jayani Chandrapala

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Fermentation of Dairy-Relevant Sugars by <i>Saccharomyces</i>, <i>Kluyveromyces</i>, and <i>Brettanomyces</i>: An Exploratory Study with Implications for the Utilization of Acid Wh... by Viviana K. Rivera Flores, Timothy A. DeMarsh, Patrick A. Gibney, Samuel D. Alcaine

Subjects: “…acid whey…”
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The use of acid whey for the production of yogurt-type fermented beverages by Katarzyna Skryplonek

Subjects: “…acid whey…”
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Effect of high added-value components of acid whey on the nutritional and physiological indices of rats by Małgorzata Wronkowska, Jerzy Juśkiewicz, Zenon Zduńczyk, Józef Warechowski, Maria Soral-Śmietana, Monika Jadacka

Subjects: “…Acid whey…”
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Fermentation of Dairy-Relevant Sugars by <i>Saccharomyces</i>, <i>Kluyveromyces</i>, and <i>Brettanomyces</i>: An Exploratory Study with Implications for the Utilization of Acid Wh... by Viviana K. Rivera Flores, Timothy A. DeMarsh, Patrick A. Gibney, Samuel D. Alcaine

Subjects: “…acid whey valorization…”
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Gluten-free pasta enriched with whey for celiac patients by Meryem BOUZIANE, Abdallah BOUASLA, Nahla BOUNEB, Rima GUAMRAOUi, Leila BENATALLAH

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Study of Acid Whey Fouling after Protein Isolation Using Nanofiltration by Marjana Simonič, Zorka Novak Pintarič

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Performance and feed preference of weaned piglets fed with corn grain silage subjected to different rehydration sources by E. Zanin, E.H. Horst, J.G.N. Dario, C.K.B. Krzezanovski, G. Ruiz, J.A. Fregonesi, C.A. Silva, V.H. Bumbieris Junior

Subjects: “…acid whey…”
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Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties by Mădălina Iuga, Olga Boestean, Aliona Ghendov-Mosanu, Silvia Mironeasa

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Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef by Paulina Kęska, Karolina M. Wójciak, Joanna Stadnik

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Identification of Lactic Acid Bacteria in Fermented Cornichon Pickles Produced with Acid Whey and Vinegar by Arzu Çağrı Mehmetoğlu, Özlem Öztürk Çetin, Semanur Cebeci Avunca, Mustafa Öztürk

Subjects: “…acid whey…”
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Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream by Lambros Sakkas, Marianna Karela, Evangelia Zoidou, Golfo Moatsou, Ekaterini Moschopoulou

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<i>Metschnikowia pulcherrima</i> as a Biocontrol Agent against Potato (<i>Solanum tuberosum</i>) Pathogens by Aleksandra Steglińska, Artur Kołtuniak, Joanna Berłowska, Agata Czyżowska, Justyna Szulc, Weronika Cieciura-Włoch, Małgorzata Okrasa, Dorota Kręgiel, Beata Gutarowska

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Combined Effect of Sonication and Acid Whey on Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities of Peptides Obtained from Dry-Cured Pork Loin by Paulina Kęska, Joanna Stadnik

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Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages by Siyi (Rossie) Luo, Timothy A. DeMarsh, Dana deRiancho, Alina Stelick, Samuel D. Alcaine

Subjects: “…acid whey…”
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Dietary Inclusion Level Effects of Yoghurt Acid Whey Powder on Performance, Digestibility of Nutrients and Meat Quality of Broilers by Vasileios V. Paraskeuas, Georgios Papadomichelakis, Ioannis P. Brouklogiannis, Evangelos C. Anagnostopoulos, Athanasios C. Pappas, Panagiotis Simitzis, Georgios Theodorou, Ioannis Politis, Konstantinos C. Mountzouris

Subjects: “…acid whey…”
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Purification of lactoferrin through a sequential filtration and magnetic separation process: A processing example for acid whey valorization by Eva Krolitzki, Fabian Ostertag, Sebastian P. Schwaminger, Jörg Hinrichs, Sonja Berensmeier

Subjects: “…Acid whey…”
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Effect of Acid Whey in Combination with Sodium Ascorbate on Selected Parameters Related to Proteolysis in Uncured Dry-Fermented Sausages by Małgorzata Karwowska, Anna Kononiuk, Dariusz M. Stasiak

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Functional, textural, and sensory properties of milk protein concentrate-based supercritical fluid extrudates made with acid whey by Ashton K. Yoon, Syed S.H. Rizvi

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