Permeate from cheese whey ultrafiltration is a source of milk oligosaccharides

International Dairy Journal

Volumn 19, Issue 9, 2009, Pages 524-530

  Barile, Daniela ^a   Tao, Nannan ^b   Lebrilla, Carlito B ^b   Coisson, Jean Daniel ^c   Arlorio, Marco ^c   German, J Bruce ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

^c UNIVERSITY OF EASTERN PIEDMONT   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

CHEESE WHEY; COLLISION-INDUCED DISSOCIATION; FOURIER TRANSFORM ION CYCLOTRON RESONANCE; HUMAN MILK OLIGOSACCHARIDES; HUMAN NUTRITION; INFANT FORMULA; MATRIX ASSISTED LASER DESORPTION/IONIZATION; NANOELECTROSPRAY; PHARMACEUTICAL INDUSTRY; POTENTIAL APPLICATIONS; WHEY PERMEATE; WHEY PROTEIN CONCENTRATE;

CYCLOTRONS; DESORPTION; DRUG PRODUCTS PLANTS; ELECTRON CYCLOTRON RESONANCE; MASS SPECTROMETERS; MASS SPECTROMETRY; OLIGOSACCHARIDES; PLASMAS; RESONANCE; SACCHARIFICATION; SPECTRUM ANALYSIS; ULTRAFILTRATION;

FOURIER TRANSFORMS;

BOVINAE;

EID: 67349260397     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2009.03.008     Document Type: Article

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