Application of multiple sensory evaluations to produce fermented beverages made from sole whey using Kluyveromyces marxianus

Incorporation of whey permeate, a dairy effluent, in ethanol fermentation to provide a zero waste solution for the dairy industry

(2016) Archana Parashar et al.   JOURNAL OF DAIRY SCIENCE

Strawberry-flavored yogurts and whey beverages: What is the sensory profile of the ideal product?

(2016) D.R. Janiaski et al.   JOURNAL OF DAIRY SCIENCE

Preparation and characterization of an apple juice and whey based novel beverage fermented using kefir grains

(2015) Nayereh Sabokbar et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Production of a whey-based functional beverage supplemented with soy isoflavones and phytosterols

(2015) Emine Seyhan et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water (Cocos nuciferavar. aurantiaca) by fermentation with kombucha ‘tea fungus’

(2015) Mindani I. Watawana et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physicochemical and sensory properties of fermented dairy beverages made with goat's milk, cow's milk and a mixture of the two milks

(2013) Jacieny Janne Leite Gomes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate

(2012) A.S. Akalın et al.   JOURNAL OF DAIRY SCIENCE

Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation

(2012) W.F. Castro et al.   JOURNAL OF DAIRY SCIENCE

Qualitative comparison of blackcurrant and blackcurrant—whey beverages

(2011) G. Jaworska et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture

(2011) Karina Teixeira Magalhães et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey

(2010) Pedro M.R. Guimarães et al.   BIOTECHNOLOGY ADVANCES

Functional fermented whey-based beverage using lactic acid bacteria

(2010) Micaela Pescuma et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Production of ethanol from the mixture of beet molasses and cheese whey by a 2-deoxyglucose-resistant mutant ofKluyveromyces marxianus

(2009) Yuji Oda et al.   FEMS YEAST RESEARCH

The yeast Kluyveromyces marxianus and its biotechnological potential

(2008) Gustavo Graciano Fonseca et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation

(2008) Giuliano Dragone et al.   FOOD CHEMISTRY

Whey and whey proteins—From ‘gutter-to-gold’

(2008) Geoffrey W. Smithers   INTERNATIONAL DAIRY JOURNAL

Factors Regulating Astringency of Whey Protein Beverages

(2008) J.W. Beecher et al.   JOURNAL OF DAIRY SCIENCE