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A comparison of micellar casein and β-casein as sources of basic peptides through tryptic hydrolysis and their enrichment using two-stage ultrafiltration

Author
POST, Antonie E1 ; SAMPELS, Hanna1 ; HOLDER, Aline1 ; HINRICHS, Jorg1
[1] Department of Dairy Science and Technology (150e), Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 21, 70599 Stuttgart, Germany
Source

International journal of dairy technology. 2012, Vol 65, Num 4, pp 482-489, 8 p ; ref : 1 p.1/4

ISSN
1364-727X
Scientific domain
Food science technology
Publisher
Blackwell, Oxford
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Micellar casein Tryptic hydrolysis Ultrafiltration β-casein
Keyword (fr)
Caséine Enrichissement Hydrolyse Industrie laitière Peptide Ultrafiltration Protéine lait
Keyword (en)
Casein Enrichment Hydrolysis Dairy industry Peptides Ultrafiltration Milk protein
Keyword (es)
Caseina Enriquecimiento Hidrólisis Industria láctea Péptido Ultrafiltración Proteína leche
Classification
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
26460516

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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