Table of Contents
Table of Contents
Preface
Chapter 1 – Cheese Whey As a Source of Active Peptides: Production, Analysis, Purification and Animal and Human Trials (pp. 1-52)
F. A. Riera Rodríguez, A. Fernández Martínez and C. Muro Urista (Department of Chemical Engineering and Environmental Technology. Oviedo University, Spain, and others)
Chapter 2 – Technological and Chemical Characterization of PDO Cheeses of Italy (pp. 53-128)
Giuseppe Zeppa, Simona Belviso, Marta Bertolino, Barbara Dal Bello and Manuela Giordano (University of Turin, Italy)
Chapter 3 – Biotechnological Conversion of Whey into High-Value Products (pp. 129-170)
Stanislav Obruca, Ivana Marova and Milan Certik (Materials Research Centre, Faculty of Chemistry, Brno, University of Technology, Brno, Czech Republic, and others)
Chapter 4 – Apple Pomace: Source of Value Added Products (pp. 171-208)
Francielo Vendruscolo, Patrícia Melchionna Albuquerque, Fernanda Streit, Elisa Espósito and Jorge Luiz Ninow (Federal University of Goiás, School of Agronomy and Food Engineering. Goiânia, GO, Brazil, and others)
Chapter 5 – Trends in Precision Agriculture for Sugarcane Biorefineries Competitiveness (pp. 209-242)
Noé Aguilar-Rivera, Joaquín Murguía González, Daniel Arturo Rodriguez Lagunes and Adolfo Castillo Moran (Universidad Veracruzana, Facultad de Ciencias Biológicas y Agropecuarias, Carretera Peñuela Amatlan de los Reyes, Córdoba, Veracruz, México)
Chapter 6 – Fruit Based Functional Beverages: Properties and Health Benefits (pp. 243-258)
Niharika Chandra, Krishnamoorthy Hegde, Gurpreet Singh Dhillon and Saurabh Jyoti Sarma (Department of Biotechnology, IIT Guwahati, Assam, India, and others)
Index
