Impact of processing conditions on the ultrafiltration of blood proteins with experimental polyamide membranes

International Journal of Food Science and Technology

Volumn 39, Issue 1, 2004, Pages 121-123

  Torres, M Rosario ^a   Ramos, Antonio J ^a   Soriano, Enrique ^b  

^a UNIVERSITY OF LLEIDA   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

globulin; Bovine serum albumin; Flux decline; pH; Salt addition

Indexed keywords

BOVINE SERUM ALBUMIN (BSA); FLUX DECLINE; GLOBULINS; SALT ADDITION; WATER FLUX;

BLOOD; FOOD PROCESSING; MACROMOLECULES; MOLECULAR WEIGHT; PH EFFECTS; POLYAMIDES; POLYMERIC MEMBRANES; SALTS; ULTRAFILTRATION;

PROTEINS;

BOVINAE;

EID: 0742287405     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.0950-5423.2003.00759.x     Document Type: Article

References (7)

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