Improved isolation of bioactive components of bovine colostrum using cross-flow microfiltration-Reference-Cited by-同舟云学术

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Improved isolation of bioactive components of bovine colostrum using cross-flow microfiltration

Published:2013-01-21 Issue:2 Volume:66 Page:175-181
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Gosch Thomas¹,Apprich Silvia¹,Kneifel Wolfgang¹,Novalin Senad¹

Affiliation:

1. Department of Food Science and Technology; University of Natural Resources and Life Sciences (BOKU); Muthgasse 18; A-1190; Vienna; Austria

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference26 articles.

1. Membrane fractionation of milk: state of the art and challenges;Brans;Journal of Membrane Science,2004

2. Biological activities of bovine glycomacropeptide;Brody;British Journal of Nutrition,2000

3. Prevention of Influenza episodes with colostrum compared with vaccination in healthy and high-risk cardiovascular subjects: the epidemiologic study in San Valentino;Cesarone;Clinical and Applied Thrombosis/Hemostasis,2007

4. Ultrafiltration and Microfiltration Handbook

5. Modelling of hollow-fibre ultrafiltration of skimmilk under mass-transfer limiting conditions;Chiang;Journal of Food Engineering,1987

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A Comprehensive Review of Bovine Colostrum Components and Selected Aspects Regarding Their Impact on Neonatal Calf Physiology;Animals;2024-04-08

2. A review of multistage membrane filtration approaches for enhanced efficiency during concentration and fractionation of milk and whey;International Journal of Dairy Technology;2022-07-13

3. Effects of pasteurization, microfiltration, and ultraviolet-c treatments on microorganisms and bioactive proteins in bovine skim milk;Food Bioscience;2021-10

4. A cascade microfiltration and reverse osmosis approach for energy efficient concentration of skim milk;Journal of Food Engineering;2021-07

5. Effects of conventional processing methods on whey proteins in production of native whey powder;International Dairy Journal;2021-05

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