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Milk Proteins - Analytical Methods
- Source :
- Reference Module in Food Science, Reference Module in Food Science, Elsevier, Academic Press, 2018, 9780081005965. ⟨10.1016/B978-0-08-100596-5.22616-4⟩, Reference Module in Food Science.2018
- Publication Year :
- 2018
- Publisher :
- HAL CCSD, 2018.
-
Abstract
- The review presents the different methods for detecting and quantifying proteins in milk and dairy products. This includes, the determination of total protein from nitrogen analysis, dye-binding methods, infrared spectroscopy. Furthermore, a description of the methods for the detection and/or quantification of individual proteins (caseins, whey proteins) is also provided. This includes gel and capillary electrophoresis, liquid chromatography, mass spectrometry and immunoassays.
- Subjects :
- méthode analytique
Ingénierie des aliments
01 natural sciences
casein
0404 agricultural biotechnology
protéine de lait
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Food and Nutrition
Food engineering
électrophorèse
spectromètre
2. Zero hunger
caséine
chromatographie
protéine de lactosérum
010401 analytical chemistry
04 agricultural and veterinary sciences
whey protein
040401 food science
0104 chemical sciences
electrophoresis
Alimentation et Nutrition
spectrométrie
chromatography
spectrometer
spectroscopie infra rouge
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
méthode de kjeldahl
Subjects
Details
- Language :
- English
- ISBN :
- 978-0-08-100596-5
- ISBNs :
- 9780081005965
- Database :
- OpenAIRE
- Journal :
- Reference Module in Food Science, Reference Module in Food Science, Elsevier, Academic Press, 2018, 9780081005965. ⟨10.1016/B978-0-08-100596-5.22616-4⟩, Reference Module in Food Science.2018
- Accession number :
- edsair.doi.dedup.....acc53b320366ea665d94f07dbb401b44