Innovative uses of milk protein concentrates in product development
S Agarwal, RLW Beausire, S Patel… - Journal of food …, 2015 - Wiley Online Library
Milk protein concentrates (MPCs) are complete dairy proteins (containing both caseins and
whey proteins) that are available in protein concentrations ranging from 42% to 85%. As the …
whey proteins) that are available in protein concentrations ranging from 42% to 85%. As the …
[PDF][PDF] Application of membrane separation technology for developing novel dairy food ingredients
C Marella, K Muthukumarappan… - J. Food Process …, 2013 - academia.edu
In several processing industries, separation of different components from a mixture is an
important unit operation. Sometimes the separated component is an important product, and …
important unit operation. Sometimes the separated component is an important product, and …
[PDF][PDF] Proses-Proses Berbasis Membran di Industri Susu
V Wijaya - researchgate.net
Penerapan teknologi membran pada industri susu meliputi ultrafiltrasi, mikrofiltrasi, reverse
osmosis, nanofiltrasi dan diafiltrasi dengan memanfaatkan prinsip gaya dorong tekan …
osmosis, nanofiltrasi dan diafiltrasi dengan memanfaatkan prinsip gaya dorong tekan …
Interaction of Biomolecules with Synthetic Polymers during Food Processing
K Narsaiah - Functional Polymers in Food Science: From …, 2015 - Wiley Online Library
The basic biomolecules in food include, but are not limited to, proteins, carbohydrates,
nucleic acids, and lipids. Membrane separation and chromatography are two important …
nucleic acids, and lipids. Membrane separation and chromatography are two important …