Adsorption and ion exchange: Basic principles and their application in food processing

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 1, 2011, Pages 22-42

  Kammerer, Judith ^a   Carle, Reinhold ^a   Kammerer, Dietmar R ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

byproducts; equilibrium isotherms; industrial application; Kinetics; polyphenols; proteins; tocopherols

Indexed keywords

ADSORBERS; BASIC PRINCIPLES; BENEFICIAL EFFECTS; ENRICHED FOOD; EQUILIBRIUM ISOTHERMS; EQUILIBRIUM MODELS; FOOD PRODUCTION; GENERAL APPLICATIONS; HISTORICAL DEVELOPMENT; INDUSTRIAL PRODUCTION; ION EXCHANGE PROCESS; ION-EXCHANGE TECHNOLOGY; MAIN PARAMETERS; NUTRACEUTICALS; POLYPHENOLS; POTENTIAL HEALTH; TOCOPHEROLS;

ADSORPTION; ADSORPTION ISOTHERMS; BYPRODUCTS; FOOD ADDITIVES; FOOD PROCESSING; INDUSTRIAL APPLICATIONS; INDUSTRY; IONS; NANOCLUSTERS; PHENOLS; PROCESSED FOODS; RESINS; THERMODYNAMICS;

ION EXCHANGE;

ION EXCHANGE RESIN;

ADSORPTION; CHEMISTRY; FOOD HANDLING; INSTRUMENTATION; ION EXCHANGE CHROMATOGRAPHY; KINETICS; METHODOLOGY; REVIEW; THERMODYNAMICS;

ADSORPTION; CHROMATOGRAPHY, ION EXCHANGE; FOOD HANDLING; ION EXCHANGE RESINS; KINETICS; THERMODYNAMICS;

EID: 78651069640     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1032203     Document Type: Review

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