How electrodialysis configuration influences acid whey deacidification and membrane scaling.

Dufton, Guillaume; Mikhaylin, Sergey; Gaaloul, Sami; Bazinet, Laurent

Dufton, Guillaume; Mikhaylin, Sergey; Gaaloul, Sami; Bazinet, Laurent.

Afiliação

Dufton G; Institute of Nutrition and Functional Foods, Dairy Research Center, and Department of Food Sciences, Université Laval, Québec, QC, Canada G1V 0A6; Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (Laboratory of Food Processing and ElectroMembrane Processes), Université Laval
Mikhaylin S; Institute of Nutrition and Functional Foods, Dairy Research Center, and Department of Food Sciences, Université Laval, Québec, QC, Canada G1V 0A6; Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (Laboratory of Food Processing and ElectroMembrane Processes), Université Laval
Gaaloul S; Parmalat, Victoriaville, Québec, QC, Canada G6P 9V7.
Bazinet L; Institute of Nutrition and Functional Foods, Dairy Research Center, and Department of Food Sciences, Université Laval, Québec, QC, Canada G1V 0A6; Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (Laboratory of Food Processing and ElectroMembrane Processes), Université Laval

J Dairy Sci ; 101(9): 7833-7850, 2018 Sep.

Article em En | MEDLINE | ID: mdl-29935834

Assuntos

Manipulação de Alimentos/métodos; Iogurte/análise; Ácidos/análise; Animais; Membranas Artificiais; Soro do Leite; Proteínas do Soro do Leite/análise

Palavras-chave

acid whey; deacidification; demineralization; electrodialysis with bipolar membranes

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Iogurte / Manipulação de Alimentos Limite: Animals Idioma: En Revista: J Dairy Sci Ano de publicação: 2018 Tipo de documento: Article

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