The effect of selected conditions on demineralization of whey using ultra- and nanofiltration
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43892885" target="_blank" >RIV/60461373:22330/11:43892885 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
The effect of selected conditions on demineralization of whey using ultra- and nanofiltration
Original language description
Whey is a product rising in a diary technology during cheese manufacturing and it is often considered as a waste, however it contains a lot of utilisable components like whey proteins or lactose. Whey manufacturing using membrane separation processes represents one of examples of waste and intermediate products' processing in food technology. The main aim of application of techniques such as nanofiltration and ultrafiltration is to obtain a material which could be further used in agricultural or food industry and reduce amount of waste products. These membrane processes are recently tested for whey purification and fractionation.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
7th International Congres of Food Technologists, Biotechnologists and Nutritionists Croatian Society of Food Technologists
ISBN
978-953-99725-3-8
ISSN
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e-ISSN
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Number of pages
7
Pages from-to
1-7
Publisher name
Biotechnologists and Nutritionists
Place of publication
Záhřeb
Event location
Opatija
Event date
Sep 20, 2011
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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