Whey protein concentrate : A potential functional ingredient for food industry
- Author
- JAYAPRAKASHA, H. M1 ; BRUECKNER, H1
[1] Institution for Nutritional Science, Department of Food Sciences, Justus-Liebig-University, 35390, Giessen, Germany - Source
Journal of food science and technology (Mysore). 1999, Vol 36, Num 3, pp 189-204 ; ref : 2 p.1/4
- CODEN
- JFSTAB
- ISSN
- 0022-1155
- Scientific domain
- Food science technology
- Publisher
- Association of Food Scientists and Technologists, Mysore
- Publication country
- India
- Document type
- Article
- Language
- English
- Keyword (fr)
- Aptitude technologique Article synthèse Capacité rétention eau Composition chimique Emulsifiant Gélifiant Laiterie sous produit Pouvoir moussant Propriété technologique Protéine lactosérum Solubilité Ultrafiltration Viscosité Additif alimentaire Industrie alimentaire
- Keyword (en)
- Processing quality Review Water holding capacity Chemical composition Emulsifier Gelling agent Dairy plant by product Foaming power Technological properties Whey protein Solubility Ultrafiltration Viscosity Food additive Food industry
- Keyword (es)
- Aptitud tecnológica Artículo síntesis Capacidad retención agua Composición química Emulsionador Gelificante Lechería subproducto Poder espumante Propiedad tecnológica Proteína lactosero Solubilidad Ultrafiltración Viscosidad Aditivo alimentario Industria alimenticia
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1907448
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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