Fractionation of cheese nitrogen using chitosan

Food Chemistry

Volumn 58, Issue 4, 1997, Pages 319-322

  Fernández, Manuela ^a   Fox, Patrick F ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOL; CHITOSAN; N ACETYLGLUCOSAMINE; NITROGEN; PEPTIDE; POLYCATION;

ARTICLE; CHEESE; FLOCCULATION; FRACTIONATION; MOLECULAR WEIGHT; PH; PRECIPITATION; SUPERNATANT;

EID: 0342601466     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00168-9     Document Type: Article

References (10)

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3. Christiansen, T. M. I. E., Bech, A. M. and Werner, H. (1991). Methods for crude fractionation (extraction and precipitation) of nitrogen components in cheese. Bulletin of the International Dairy Federation. IDF, Brussels, pp. 4-9.
4. Hwang, D. C. & Damodaran, S. (1995). Selective precipitation and removal of lipids from cheese whey using chitosan. J. Agric. Food Chem., 43, 33-37.
5. Knorr, D. (1991). Recovery and utilization of chitin and chitosan in food processing waste management. Food Technol., 45(1), 114-122.
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9. Muzzarelli, R. A. A. (1985). Chitin. In The Polysaccharides, Vol. 3, ed. G. O. Aspinall. Academic Press, New York, pp. 417-450.
10. Shahidi, F. (1994). Seafood processing by-products. In Seafoods: Chemistry, Processing, Technology and Quality, eds F. Shahidi & J. R. Botta. Blackie Academic & Professional, Glasgow, pp. 320-334.