Special Issue "Innovative Technologies for Utilization of Byproduct Streams"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".

Deadline for manuscript submissions: closed (15 March 2021).

Special Issue Editor

Dr. Sergio Martinez Monteagudo
E-Mail Website
Guest Editor
Dairy and Food Science Department, South Dakota State University
Interests: engineering technologies; emerging technologies; value-added; food engineering

Special Issue Information

Dear Colleagues,

The generation of byproducts is ubiquitous in the food and dairy industry. Instead of landfilling these materials, innovative and emerging technologies can turn them into value-added products such as fine chemicals, micronutrients, ingredients, and additives. Expanding the utilization of by-product streams is multidisciplinary in nature since it involves the application of chemical and physical methods to create a desirable modification. Over the past few years, creative combinations of different technologies have shown some promises for expanding the utilization of byproduct streams. In this Special Issue, you are invited to submit original research, review articles, and opinions on the broad area of innovative technologies for the utilization of byproducts.

Dr. Sergio Martinez Monteagudo
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2000 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Fractionation
  • Supercritical water
  • Supercritical CO2
  • High-pressure processing
  • Pulsed electric fields
  • Ultrasound
  • Hydrodynamic cavitation
  • Hydrogenation
  • Heterogenous catalysis
  • Filtration

Published Papers (1 paper)

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Research

Article
One-Pot Synthesis of Lactose Derivatives from Whey Permeate
Foods 2020, 9(6), 784; https://doi.org/10.3390/foods9060784 - 13 Jun 2020
Cited by 3 | Viewed by 1585
Abstract
The simultaneous production of lactulose (LAU), lactobionic acid (LBA), and organic acids from sweet and acid whey permeate (SWP and AWP) via catalytic synthesis (5% Ru/C) was studied in a continuous stirred-tank reactor. At selected conditions (60 °C, 60 bar, and 600 rpm), [...] Read more.
The simultaneous production of lactulose (LAU), lactobionic acid (LBA), and organic acids from sweet and acid whey permeate (SWP and AWP) via catalytic synthesis (5% Ru/C) was studied in a continuous stirred-tank reactor. At selected conditions (60 °C, 60 bar, and 600 rpm), a maximum conversion of lactose (37 and 34%) was obtained after 90 min for SWP and AWP, respectively. The highest yield calculated with respect to the initial concentration of lactose for LAU was 22.98 ± 0.81 and 15.29 ± 0.81% after only 30 min for SWP, and AWP, respectively. For LBA, a maximum yield was found in SWP (5.23%) after 210 min, while about 2.2% was found in AWP. Six major organic acids (gluconic, pyruvic, lactic, formic, acetic, and citric acid) were quantified during the one-pot synthesis of lactose. Full article
(This article belongs to the Special Issue Innovative Technologies for Utilization of Byproduct Streams)
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