Around 29 million tons of milk end as waste yearly in Europe, representing an environmental issue but also a potential substrate for biological valorization given its nutritional value. Aspergillus oryzae and Neurospora intermedia are edible filament...
As global milk production continues to rise, the disposal of expired milk contributes to environmental pollution and valuable resource wastage. This study presents the development of a novel L-arabinose isomerase, designated BmAIase12, and its applic...
The basidiomycete brown rot fungus Neolentinus lepideus is capable of assimilating and fermenting lactose to ethanol with a conversion yield comparable to those of lactose-fermenting yeasts. The ability of the fungus to ferment lactose is not influen...
To meet global food demand, agricultural systems must enhance crop performance, productivity, and sustainability. Biostimulants have emerged as a promising strategy, particularly in vegetable production, due to their ability to enhance plant growth a...
Sustainable agricultural development depends mainly on the recycling of organic wastes to reduce environmental pollution, as well as to reduce the use of mineral fertilizers. Expired milk products are rich in organic carbon and nitrogen, so they are...
Expired dairy products are often disposed of due to the potential health hazard they pose to living organisms. Lack of methods to recover valuable components from them are also a reason for manufactures to dispose of the expired dairy products. Milk...
Ultra-High Temperature (UHT) pasteurized milk is the most diffused variety of milk in Europe. In this paper, a method is presented, employing Electrical Impedance Spectroscopy to characterize the different commercial milks commonly available in groce...
An understanding of the consumer perception of health risks related to food expiration is a prerequisite for future food labeling system improvement in order to reduce environmental burdens. The aim of the study was identification, analysis, and asse...
Raw milk and pasteurized milk are characterized by a short shelf life, and drinking expired raw milk and pasteurized milk causes illness. In the study, Plantaricin FB-2 (extracted from Lactiplantibacillus plantarum FB-2) was added to liquid milk. By...
The increasing global concern over plastic waste and its environmental impact has led to a growing interest in the development of sustainable packaging alternatives. This study focuses on the innovative use of expired dairy products as a potential re...
An olive leaf extract (OLE) has been tested in vitro for its antibacterial activity and ability to inhibit α-glucosidase enzyme. OLE was also evaluated for its potential, when added to pasteurized milk, to preserve nutritional parameters and to...
The consumer rejection threshold (RjT) method was applied to determine the total microbial numbers (TMNs) where consumers find that the quality of whole fresh chilled pasteurised milk (WFCPM) and skim milk (Trim) stored at 4.5 ± 0.5 °C is...
Background and objectives: Globally, about 70% of the adult population is lactase non-persistent (LNP), lacking the enzyme required for lactose digestion. The main consequence of intolerance is withholding nutrient-rich dairy foods, while the literat...