ALKALINE SOLUBILIZATION OF HEAT-PRECIPITATED CHEESE WHEY-PROTEIN

被引：12

作者：

JELEN, P ^{[1
]}

SCHMIDT, T ^{[1
]}

机构：

[1] UNIV ALBERTA,EDMONTON,ALBERTA,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1976年 / 9卷 / 02期

关键词：

D O I：

10.1016/S0315-5463(76)73613-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：61 / 65

页数：5

共 12 条

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CECIL, HC ;

BITMAN, J ;

HARRIS, SJ .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (01) :61-&

[2] EFFECTS OF SEVERE ALKALI TREATMENT OF PROTEINS ON AMINO ACID COMPOSITION AND NUTRITIVE VALUE [J].

DEGROOT, AP ;

SLUMP, P .

JOURNAL OF NUTRITION, 1969, 98 (01) :45-&

[3]

HARWALKAR V R, 1969, Canadian Institute of Food Technology Journal, V2, P9

[4]

Hermansson A. -M., 1972, Leben-smittel Wissenschaft u. Technol., V5, P24

[5]

HERMANSSON AM, 1971, WISS TECHNOL, V4, P201

[6]

HERMANSSON AM, 1974, WISS TECHNOL, V7, P176

[7] SEPARATION OF NITROGENOUS RESIDUES FROM DEPROTEINATED WHEY FOR LACTOSE CRYSTALLIZATION [J].

JELEN, P ;

MANNING, PB ;

COULTER, ST .

JOURNAL OF DAIRY SCIENCE, 1973, 56 (12) :1492-1497

[8] USE OF COAGULATED LACTALBUMIN FROM CHEESE WHEY IN GROUND MEATS [J].

JELEN, P .

JOURNAL OF FOOD SCIENCE, 1975, 40 (05) :1072-1074

[9]

MANN EJ, 1971, DAIRY IND, V36, P538

[10]

TANNENBAUM SR, 1970, FOOD TECHNOL-CHICAGO, V24, P604

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