Characteristics of Activated Carbon and Carbon Nanotubes as Adsorbents To Remove Annatto (Norbixin) in Cheese Whey
Author:
Affiliation:
1. Department of Food Science and Technology, University of Tennessee in Knoxville, Knoxville, Tennessee 37996, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf402537y
Reference48 articles.
1. Invited review: Annatto usage and bleaching in dairy foods
2. Short communication: Annatto in Cheddar cheese-derived whey protein concentrate is primarily associated with milk fat globule membrane
3. Bleaching of colored whey and milk by a multiple-enzyme system
4. Probing the binding between norbixin and dairy proteins by spectroscopy methods
5. Competitive adsorption in natural water: role of activated carbon pore size
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