Preparation of Low-phenylalanine Whey Hydrolysates, Using Papain and Pancreatin Immobilized on Activated Carbon and Alumina-Reference-Cited by-同舟云学术

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Preparation of Low-phenylalanine Whey Hydrolysates, Using Papain and Pancreatin Immobilized on Activated Carbon and Alumina

Published:2007-08-15 Issue:5 Volume:2 Page:327-341
ISSN:1557-4571
Container-title:American Journal of Food Technology
language:
Short-container-title:American J. of Food Technology

Author:

Silva Viviane D.M.,Marco Leticia M. De,Afonso Wendel O.,Lopes Daniella C.F.,Januario JoseN.,Aguiar Marcos J.B.,Starling Ana Lucia P.,Silvestre Marialice P.C.

Publisher

Science Alert

Subject

Food Science

Link

https://www.scialert.net/fulltext/?doi=ajft.2007.327.341&org=10

Cited by 15 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. Preparation and evaluation of goat cream cheese analogue for phenylketonuria;International Journal of Dairy Technology;2023-12-15

2. Nutritional contents of low phenylalanine diets: A mini review;Food systems;2023-10-12

3. Physicochemical Investigation of the Adsorption of L- Phenylalanine on an Activated Carbon Via Statistical Physics;2023

4. Adsorption of Phenylalanine from Aqueous Solutions Using Activated Carbon from Sunflower Meal Functionalized with Sulfonic Groups;Foods;2022-10-29

5. Immobilization of papain: A review;International Journal of Biological Macromolecules;2021-10

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