Sustainability of food side streams: a case study of fermented blends made with sour whey and sunflower press cake powder using the back-slopping technique

The exploitation of by-products is a key factor to increase the sustainability of the agri-food chain and fermentation is a simple and eco-friendly process for achieving safe and suitable food materials. In this study, we investigated the possibility to manage a spontaneous fermentation of blends ma...

Full description

Bibliographic Details

Published in:	Frontiers in Sustainable Food Systems
Main Authors:	Nicola Mangieri, Gerardo Rosciano, Davide Porcellato, Anja Ruud Winther, Ivano De Noni, Daniela Fracassetti, Roberto Foschino, Ileana Vigentini
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2023-05-01
Subjects:	acid whey food chain sustainability Lactococcus lactis Pediococcus pentosaceus sunflower press cake back-slopping technique
Online Access:	https://www.frontiersin.org/articles/10.3389/fsufs.2023.1166002/full