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. G ruenwald , J. ( 2009 ): Novel botanical ingredients for beverages . Clin. Dermatol. , 27 , 210 – 216 . H olsinger , V.H. , P osati , L.P. & D evilbiss , E.D. ( 1974 ): Whey

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Acta Alimentaria
Authors: Zs. Kiss, Sz. Kertész, C. Hodúr, G. Keszthelyi-Szabó, and Zs. László

Atra , R., Vatai , Gy ., Bekassy-Molnar , E. & Balint , A. (2005): Investigation of ultra- and nanofiltration for utilization of whey protein and lactose. J. Food Eng. , 67 , 325

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Acta Alimentaria
Authors: M. Tomczyńska-Mleko, W. Gustaw, T. Piersiak, K. Terpiłowski, B. Sołowiej, M. Wesołowska-Trojanowska, and S. Mleko

Barbut , S. & Foegeding , E.A. (1993): Ca 2+ -induced gelation of pre-heated whey protein isolate. J. Fd Sci., 58 , 867–871. Foegeding E

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of cheese whey for the production of feed yeast. J. Dairy Sci. , 66 , 214–220. Bayer K. Trace element supplementation of cheese whey for the production of feed yeast

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Acta Alimentaria
Authors: Sz. Szélpál, Zs. Kohány, E. Fogarassy, I. Galambos, A. Koris, J. Csanádi, Gy. Vatai, and C. Hodúr

62 212 221 Gaspar , I., Koris , A., Csanadi , J. & Vatai , Gy . (2008): Effect of operating parameters on the retention of whey

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Progress in Agricultural Engineering Sciences
Authors: Cecilia Hodúr, Szabolcs Kertész, József Csanádi, Gábor Szabó, and Zsuzsanna László

:(1). Nigam, M.O., Bansal, B., Chen, X.D. (2008) Fouling and cleaning of whey protein concentrate fouled ultrafiltration membranes. Desalination 218: 313–322. Chen X.D. Fouling and

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Berlin, E., Kliman, P.G., Anderson, B.A. & Pallansch, M.J. (1973): Water binding in whey protein concentrates. J. Dairy Sci., 56, 984–987. Pallansch M.J. Water binding in whey

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Alizadehfard, M. R. & Wiley, D. E. (1995): Viscosity of whey protein solutions. Iran J. Polym. Sci. Technol. , 4 , 126-133. Viscosity of whey protein solutions

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. Nahrung 29 153 160 Syrbe, A., Fernandes, P. B., Dannenberg, F., Bauer, W. J. & Klostmeyer, H. (1995): Whey

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Basch, J. J., Douglas, F. D. Jr, Procino, L. G., Holsinger, V. H. & Farrel, H. M. Jr (1985): Quantitation of caseins and whey proteins of processed milks and whey protein concentrates, application of gel

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