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Protein removal from waste brines generated during ham salting through acidification and centrifugation

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Protein removal from waste brines generated during ham salting through acidification and centrifugation

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Gutiérrez-Martínez, MDR.; Muñoz Guerrero, HP.; Alcaina-Miranda, MI.; Barat Baviera, JM. (2014). Protein removal from waste brines generated during ham salting through acidification and centrifugation. Journal of Food Science. 79(3):326-332. doi:10.1111/1750-3841.12373

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/99865

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Title: Protein removal from waste brines generated during ham salting through acidification and centrifugation
Author: Gutiérrez-Martínez, María Del Rosario Muñoz Guerrero, Hernán Patricio Alcaina-Miranda, María Isabel Barat Baviera, José Manuel
UPV Unit: Universitat Politècnica de València. Departamento de Ingeniería Química y Nuclear - Departament d'Enginyeria Química i Nuclear
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The salting step in food processes implies the production of large quantities of waste brines, having high organic load, high conductivity, and other pollutants with high oxygen demand. Direct disposal of the residual ...[+]
Subjects: Protein precipitation , Acidification , Protein removal , Ham salting , Waste brine
Copyrigths: Reserva de todos los derechos
Source:
Journal of Food Science. (issn: 0022-1147 )
DOI: 10.1111/1750-3841.12373
Publisher:
Blackwell Publishing
Publisher version: http://doi.org/10.1111/1750-3841.12373
Project ID:
MINISTERIO DE EDUCACION /AGL2004-05064-C02-02
Thanks:
We would like to thank the Spanish Government (MCYT) and the EU (FEDER program) for the financial support of the project (AGL2004-05064-C02).
Type: Artículo

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