Development of Industrially Scalable Method for Phospholipids and Branch‐Chain Fatty Acids of Dairy by‐Product
Author:
Affiliation:
1. Department of Food Science and Human Nutrition Iowa State University 2312 Food Science Building, Ames IA 50011‐1061 USA
2. Department of Food Science University of Tennessee Knoxville TN 37996‐4539 USA
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12377
Reference57 articles.
1. Concentration of Polar MFGM Lipids from Buttermilk by Microfiltration and Supercritical Fluid Extraction
2. Pilot scale production of a phospholipid-enriched dairy ingredient by means of an optimised integrated process employing enzymatic hydrolysis, ultrafiltration and super-critical fluid extraction
3. Cholesterol Reduction and Fat Fractionation Technologies for Milk Fat: An Overview
4. Milk - A new source for bioactive phospholipids for use in food formulations
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