Results 261 to 270 of about 3,909,674 (305)

Concentrating Proteins for Protein Blotting

2021
Protein-related research work often requires solutions containing proteins to be concentrated. Concentrating protein helps improve protein concentration and, with appropriate methods, helps remove unwanted salts or solvents. This chapter presents several available methods to concentrate proteins in the laboratory – all described recently by Dr.
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Fish Protein Concentrates

Offshore Technology Conference, 1971
Abstract Fish protein concentrates (FPC's) have been used in various parts of the world for several centuries. It has only been within the past 30 years, however, that the production of FPC has been investigated on a scientific basis. Today several pilot plants and full scale industrial plants have
George M. Knobl, Bruce R. Stillings, William E. Fox   +2 more
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Concentration of proteins by foaming

Biotechnology and Bioengineering, 1981
AbstractFactors influencing foam concentration of proteins are studied. Projecting practical application of the results, the possibilities for obtaining good enrichment ratio are studied. The dependencies of enrichment ratio and albumin concentration in the foam on the initial solution concentration and expansion factor are investigated. Using a method
Zdr. Lalchev, D. Exerowa
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PROTEIN BINDING AND ANTIBIOTIC CONCENTRATIONS

The Lancet, 1978
L R, Peterson, D N, Gerding
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Evaluation of Functional and Nutritional Potential of a Protein Concentrate From Pleurotus ostreatus Mushroom

Food Chemistry, 2021
Rosa Ma. Rodríguez-Jasso, Clarisse Nobre, Araceli Loredo-Treviño   +2 more
exaly  

Slow-Digestive Yeast Protein Concentrate: An Investigation of Its in Vitro Digestibility and Digestion Behavior

Food Research International, 2023
Hua Xiong, Qiang Zhao, Kefan Ouyang
exaly  

Protein and Calorie Concentration

International Journal of Food Sciences and Nutrition, 1971
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WHEY PROTEIN CONCENTRATES

Технологии будущего в маслоделии и сыроделии: управление сырьем, микробиотой, оборудованием и упаковкой
Рассматриваются вопросы мембранного фракционирования молочной сыворотки для получения концентратов сывороточных белков. Описаны функциональные и технологические свойства сывороточных белков, их пищевая и биологическая ценность. The article considers issues of membrane fractionation of milk whey for obtaining whey protein concentrates.
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In Vitro Digestion Characteristics of Cereal Protein Concentrates as Assessed Using a Pepsin-Pancreatin Digestion Model

Food Research International, 2022
Jim Morton, Charles S Brennan, Sandy Hui
exaly  

Protein concentration

Nature, 2000
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