Study of operating conditions in concentration of chicken blood plasma proteins by ultrafiltration

Journal of Food Engineering

Volumn 54, Issue 3, 2002, Pages 215-219

  Torres, M R ^a   Marin F R ^b   Ramos, A J ^a   Soriano, E ^b  

^a UNIVERSITY OF LLEIDA   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Blood plasma proteins; Protein concentration; Protein recovery; Slaughterhouse byproduct; Ultrafiltration

Indexed keywords

BLOOD; MATHEMATICAL MODELS; TEXTURES; ULTRAFILTRATION;

BLOOD PLASMA PROTEINS;

PROTEINS;

GALLUS GALLUS;

EID: 0036722378     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(01)00204-7     Document Type: Article

References (19)

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5. Studies on the optimum parameters of concentrating blood plasma by ultrafiltration
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8. Investigation of ultrafiltration parameters by blood plasma concentration
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11. Preliminary studies on the processing of slaughter-house blood for protein recovery
12. Utilization of high protein tissue powders as binder/extender in meat emulsion
13. Effects of decoloration and lactose incorporation on the emulsification capacity of spray-dried blood protein concentrates
14. Flux decline in ultrafiltration process