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Effect of protein on sorption characteristics of delactosed permeate

Author
BUND, Rajesh K1 ; HARTEL, Richard W1
[1] Department of Food Science, University of Wisconsin (Madison), 1605 Linden Dr, Madison, WI 53706, United States
Source

Journal of food engineering. 2010, Vol 96, Num 3, pp 388-393, 6 p ; ref : 1/4 p

CODEN
JFOEDH
ISSN
0260-8774
Scientific domain
Food science technology
Publisher
Elsevier, Oxford
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Delactosed permeate Glass transition temperature Moisture adsorption/desorption Whey protein isolate
Keyword (fr)
Adsorption Désorption Isolat protéique Protéine lactosérum Sorption Température transition vitreuse Protéine lait
Keyword (en)
Adsorption Desorption Protein isolate Whey protein Sorption Glass transition temperature Milk protein
Keyword (es)
Adsorción Desorción Aislado proteico Proteína lactosero Sorción Temperatura transición vítrosa Proteína leche
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
22119524

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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