Optimization of xanthan gum production using cheese whey and response surface methodology

Cheese whey management: A review

(2012) Ana R. Prazeres et al.   JOURNAL OF ENVIRONMENTAL MANAGEMENT

Xanthan production by Xanthomonas campestris using whey permeate medium

(2012) A. L. Savvides et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Lactic acid and xanthan fermentations on an alternative potato residues media – Carbon source costs

(2011) Dragoljub Bilanovic et al.   BIOMASS & BIOENERGY

Xanthan gum production under different operational conditions by Xanthomonas axonopodis pv vesicatoria isolated from pepper plant

(2011) Mustafa Mirik et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Thermal analysis and optimization of an anaerobic treatment system of whey

(2011) Thomas Spachos et al.   RENEWABLE ENERGY

Optimisation of xanthan gum production by palm date (Phoenix dactylifera L.) juice by-products using response surface methodology

(2010) Riadh Ben Salah et al.   FOOD CHEMISTRY

BIOCONVERSION OF SUGAR-BEET MOLASSES INTO XANTHAN GUM

(2009) A. Moosavi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Application of a model using the phenomenological approach for prediction of growth and xanthan gum production with sugar cane broth in a batch process

(2009) Sandra Faria et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Production and characterization of xantham gum by Xanthomonas campestris using cheese whey as sole carbon source

(2008) Marceli Fernandes Silva et al.   JOURNAL OF FOOD ENGINEERING

Electrochemical treatment of deproteinated whey wastewater and optimization of treatment conditions with response surface methodology

(2008) Güray Güven et al.   JOURNAL OF HAZARDOUS MATERIALS

Biosurfactant production using molasses and whey under thermophilic conditions

(2007) Sanket Joshi et al.   BIORESOURCE TECHNOLOGY