✦ LIBER ✦

Nitrogenous fractions during the manufacture of whey protein concentrates from Feta cheese whey

✍ Scribed by G Moatsou; A Hatzinaki; I Kandarakis; E Anifantakis

Book ID: 108433695
Publisher: Elsevier Science
Year: 2003
Tongue: English
Weight: 203 KB
Volume: 81
Category: Article
ISSN: 0308-8146
DOI: 10.1016/s0308-8146(02)00414-4

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of HTST Pasteurization of Milk, C

Effect of HTST Pasteurization of Milk, Cheese Whey and Cheese Whey UF Retentate upon the Composition, Physicochemical and Functional Properties of Whey Protein Concentrates

✍ C. V. MORR 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 592 KB

Changes in the Hydrophobicity and Functi

Changes in the Hydrophobicity and Functionality of Whey during the Processing of Whey Protein Concentrates

✍ M.E. MANGINO; L.M. HUFFMAN; G.O. REGESTER 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 431 KB

Compositional and physical properties of

Compositional and physical properties of yogurts manufactured from milk and whey cheese concentrated by ultrafiltration

✍ Renata B. Magenis; Elane S. Prudêncio; Renata D. M. C. Amboni; Noel G. Cerqueira 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 192 KB

Solubilization of cheese whey protein by

Solubilization of cheese whey protein by trypsin and a process to recover the active enzyme from the digest

✍ J. C. Monti; R. Jost 📂 Article 📅 1978 🏛 John Wiley and Sons 🌐 English ⚖ 562 KB

## Abstract Porcine trypsin (EC 3.4.4.4) converted, within approximately 2 hr at 50°C, its 1000‐fold weight of water‐insoluble, heat‐denaturated cheese whey protein into a water‐soluble product. In the course of this digestion, the enzyme increased the α‐amino nitrogen of the protein by a factor of

Purification of the two major proteins f

Purification of the two major proteins from whey concentrate using a cation-exchange selective adsorption process

✍ Mayyada M. H. El-Sayed; Howard A. Chase 📂 Article 📅 2009 🏛 American Institute of Chemical Engineers 🌐 English ⚖ 218 KB 👁 1 views

The rheological properties of exudates f

The rheological properties of exudates from cured porcine muscle: effects of added carrageenans and whey protein concentrate/carrageenan blends

✍ Kerry, John F; Morrissey, Patrick A; Buckley, Denis J 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 187 KB 👁 2 views

Meat exudates were collected from massaged cured porcine M semimembranosis using a model massaging unit. Exudates were used to observe changes in gelation properties of test exudates containing carrageenans and whey protein concentrate (WPC) and carrageenan blends. Three carrageenan powders iota (i)