DART-HRMS reveals metabolic changes of whey through microparticulation and fermentations

DART-HRMS reveals metabolic changes of whey through microparticulation and fermentations

Despite native whey (hereafter termed WHEY) being a watery by-product rich in high-value nutritional components, it poses environmental concerns. Recently, the techniques of thermal-mechanical microparticulation to produce microparticulated whey (MPW) and a further process to ferment MPW (FMPW) were...

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Bibliographic Details
Main Authors: Carmela Zacometti, Sara Khazzar, Andrea Massaro, Alessandra Tata, Giorgia Riuzzi, Roberto Piro, Enrico Novelli, Severino Segato, Stefania Balzan
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Applied Food Research
Subjects:
Microparticulated whey
Fermented whey
DART-HRMS
PLS-DA
Metabolic profile
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224000556
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