STABILITY OF PROTEIN WATER CONCENTRATES FROM POTATO STARCH FACTORY WASTE EFFLUENTS

被引:3
作者
DELLAMONICA, ES [1 ]
HUHTANEN, CN [1 ]
STROLLE, EO [1 ]
机构
[1] USDA,ARS,EASTERN REG RES CTR,600 E MERMAID LANE,PHILADELPHIA,PA 19118
关键词
D O I
10.1002/jsfa.2740260508
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
引用
收藏
页码:617 / 623
页数:7
相关论文
共 15 条
[1]   MAILLARD REACTION IN FOOD PRODUCTS CARBON DIOXIDE PRODUCTION [J].
COLE, SJ .
JOURNAL OF FOOD SCIENCE, 1967, 32 (03) :245-&
[2]   POTATO STARCH FACTORY WASTE EFFLUENTS .2. DEVELOPMENT OF A PROCESS FOR RECOVERY OF AMINO-ACIDS, PROTEIN AND POTASSIUM [J].
HEISLER, EG ;
SICILIANO, J ;
KRULICK, S .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1972, 23 (06) :745-+
[3]   NITROGEN-FREE CARBOXYLIC ACIDS IN THE BROWNING REACTION [J].
LEWIS, VM ;
ESSELEN, WB ;
FELLERS, CR .
INDUSTRIAL AND ENGINEERING CHEMISTRY, 1949, 41 (11) :2591-2594
[4]   NONENZYMATIC BROWNING OF FOODSTUFFS - PRODUCTION OF CARBON DIOXIDE [J].
LEWIS, VM ;
ESSELEN, WB ;
FELLERS, CR .
INDUSTRIAL AND ENGINEERING CHEMISTRY, 1949, 41 (11) :2587-2591
[5]  
Maillard LC, 1916, ANN CHIM FRANCE, V5, P258
[6]   UNTERSUCHUNGEN UBER DIE PROTEOLYTISCHE WIRKUNG DES SAFTES DER KARTOFFELKNOLLE [J].
NIEMANN, A .
HOPPE-SEYLERS ZEITSCHRIFT FUR PHYSIOLOGISCHE CHEMIE, 1956, 305 (4-6) :196-202
[7]   UNTERSUCHUNGEN UBER DIE PROTEOLYTISCHE WIRKUNG DES SAFTES DER KARTOFFELKNOLLE .2. [J].
NIEMANN, A .
HOPPE-SEYLERS ZEITSCHRIFT FUR PHYSIOLOGISCHE CHEMIE, 1957, 306 (4-6) :205-213
[8]   DRIED FRUITS STABILITY - MODIFIED DIRECT COLORIMETRIC METHOD FOR DETERMINATION OF SULFUR DIOXIDE IN DRIED FRUITS [J].
NURY, FS ;
TAYLOR, DH ;
BREKKE, JE .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1959, 7 (05) :351-353
[9]  
OGG CL, 1960, J ASSOC OFF AGR CHEM, V43, P689
[10]   POTATO STARCH FACTORY WASTE EFFLUENTS .3. RECOVERY OF ORGANIC-ACIDS AND PHOSPHATE [J].
SCHWARTZ, JH ;
PORTER, WL ;
KRULICK, S .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1972, 23 (08) :977-&