Adsorption and Ion Exchange: Basic Principles and Their Application in Food Processing
- Author
- KAMMERER, Judith1 ; CARLE, Reinhold1 ; KAMMERER, Dietmar R1
[1] Hohenheim University, Institute of Food Science and Biotechnology. Chair Plant Foodstuff Technology, Garbenstrasse 25, 70599 Stuttgart, Germany - Source
Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 1, pp 22-42, 21 p ; ref : 141 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Kinetics byproducts equilibrium isotherms industrial application polyphenols proteins tocopherols
- Keyword (fr)
- Adsorption Aliment Application industrielle Cinétique Echange ion Equilibre Polyphénol Protéine Tocophérol
- Keyword (en)
- Adsorption Food Industrial application Kinetics Ion exchange Equilibrium Polyphenol Protein Tocopherols
- Keyword (es)
- Adsorción Alimento Aplicación industrial Cinética Cambio iónico Equilibrio Polifenol Proteína Tocoferol
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23740193
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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DOI
10.1021/jf1032203 
https://dx.doi.org/10.1021/jf1032203
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