Impact of fermentation residues on the thermal, structural, and rheological properties of polyhydroxy(butyrate-co-valerate) produced from cheese whey and olive oil mill wastewater

This study was performed in the framework of the ECOefficient BIOdegradable Composite Advanced Packaging (EcoBioCAP) project, which was supported by the European Commission through the Seventh Framework for Research and Technological Development (FP7/2011-2015) under grant agreement FP7-265669. The authors acknowledge the additional financial support given by FEDER funds through the Operational Competitiveness Programme (COMPETE), National Funds from the Portuguese Foundation for Science and Technology [Fundacao para a Ciencia e Tecnologia (FCT)] in the scope of projects PTDC/AGR-ALI/122741/2010 and PEst-C/CTM/LA0025/2011 (Strategic Project-LA 25-2011-2012), and Programa Operacional Regional do Norte (ON.2) through the project "Matepro-Optimizing Materials and Processes" (reference NORTE-07-0124-FEDER-000037 FEDER COMPETE).