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Cheese whey permeate as a precursor of lactose-free, galactose-rich bioproducts: an approach for optimization and application

dc.contributor.authorRivera Flores, Viviana K.
dc.contributor.authorDeMarsh, Timothy A.
dc.contributor.authorFan, Xingrui
dc.contributor.authorAlcaine, Samuel D.
dc.date.accessioned2023-03-07T00:27:08Z
dc.date.available2023-03-07T00:27:08Z
dc.date.issued2023-03
dc.descriptionSupplementary material to research article in related publication field. en_US
dc.description.abstractInteractive tools to predict the concentrations of ethanol and galactose during the partial anaerobic fermentation of whey permeate by Brettanomyces claussenii. The "Complete Models" profiler contains individual models for each variable that include their respective intercepts as well as all possible linear, quadratic, and 2-way interaction terms. The "Reduced Models" profiler contains individual models for each variable that only include terms that were deemed significant to their respective models (p-value < 0.05).en_US
dc.identifier.urihttps://hdl.handle.net/1813/112837
dc.language.isoen_USen_US
dc.relation.doihttps://doi.org/10.1007/s11947-023-03234-7en_US
dc.relation.isreferencedbyRivera Flores, V.K., DeMarsh, T.A., Fan, X. et al. Cheese Whey Permeate as a Precursor of Lactose-Free, Galactose-Rich Bioproducts: An Approach for Optimization and Application. Food Bioprocess Technol (2023). https://doi.org/10.1007/s11947-023-03234-7en_US
dc.rightsAttribution-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nd/4.0/*
dc.subjectBrettanomyces clausseniien_US
dc.subjectresponse surface methodologyen_US
dc.subjectfermentationen_US
dc.subjectethanolen_US
dc.subjectgalactoseen_US
dc.titleCheese whey permeate as a precursor of lactose-free, galactose-rich bioproducts: an approach for optimization and applicationen_US
dc.typesoftwareen_US
dc.typetechnical reporten_US
schema.accessibilityHazardunknownen_US

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