Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Heinrich Buchholz"'
Publikováno v:
Engineering in Life Sciences. 14:520-529
Industrial cheese whey processing comprises generally the isolation of proteins and lactose, but the economic use for the residual molasses, the so-called delactosed whey permeate (DWP), is still to be improved. One possibility to maximize valorizati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cdbd7a0701d5d13612566f8443aa2324
https://doi.org/10.1002/elsc.201300138
https://doi.org/10.1002/elsc.201300138
Autor:
Roland Ulber, Heinrich Buchholz, Wipa Roikaew, Nils Tippkötter, Alexander Hoffmann, Hans-Jörg Denzler
Publikováno v:
Biotechnology Progress. 26:756-762
Nitrate is an undesirable component of several foods. A typical case of contamination with high nitrate contents is whey concentrate, containing nitrate in concentrations up to 25 l. The microbiological removal of nitrate by Paracoccus denitrificans
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8ba8fbb46ab887271f8f4180c2cea70
https://doi.org/10.1002/btpr.384
https://doi.org/10.1002/btpr.384
Publikováno v:
Journal of Chemical Technology and Biotechnology. 31:435-444
Hansenula polymorpha was cultivated using ethanol and/or glucose as substrate in a bubble column, air lift, loop reactor. The optimum aeration rate was determined for extended culture operation. Considerable influence of the ethanol concentration on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e60fb6b5085fdfb63f39ab08ad14c1b
https://doi.org/10.1002/jctb.503310160
https://doi.org/10.1002/jctb.503310160
Publikováno v:
Chemie Ingenieur Technik. 73:898-901
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4349bb46f75f8ddc5498b126abf98955
https://doi.org/10.1002/1522-2640(200107)73:7<898::aid-cite898>3.0.co
https://doi.org/10.1002/1522-2640(200107)73:7<898::aid-cite898>3.0.co
Publikováno v:
Acta Biotechnologica. 21:27-34
The development of a downstream process for the isolation of bovine lactoferrin (bLF) from sweet whey is presented. Whey is a by-product from the cheese manufacturing process that is often used to produce whey protein concentrate powders for food app
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33e4b24f3929c24b95b21b0e80485fc4
https://doi.org/10.1002/1521-3846(200102)21:1<27::aid-abio27>3.0.co
https://doi.org/10.1002/1521-3846(200102)21:1<27::aid-abio27>3.0.co
Publikováno v:
Journal of Chromatography A. 817:187-193
In our present work we present the determination of bovine lactoferrin in whey concentrates as they are typically produced by milk and cheese industry after production of cheese. Due to the high total protein content the analysis of whey concentrate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::706a887f04c1ab4377d37b5a15c97ef0
https://doi.org/10.1016/s0021-9673(98)00445-2
https://doi.org/10.1016/s0021-9673(98)00445-2
Autor:
Heinrich Buchholz, Oscar Reif, Roland Ulber, Wolfgang Demmer, Kerstin Plate, Sascha Beutel, Thomas Scheper, Stefan Dr. Fischer-Frühholz
Publikováno v:
Journal of chromatography. A. 1117(1)
A new downstream procedure for the isolation of bovine lactoferrin (bLf), lactoperoxidase and bovine lactoferricin (LfcinB) from sweet cheese whey was developed at the laboratory scale, based on membrane adsorber technology. The procedure was upscale
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7fc37b6e53997db9408e2178ed0f46c
https://pubmed.ncbi.nlm.nih.gov/16616760
https://pubmed.ncbi.nlm.nih.gov/16616760
Publikováno v:
Chemie Ingenieur Technik. 84:1296-1297
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d266549f0fe6afa46c1fbe297c99ee7
https://doi.org/10.1002/cite.201250221
https://doi.org/10.1002/cite.201250221
Publikováno v:
Advances in Lactoferrin Research ISBN: 9781475790702
Lactoferrin (Lf) is found in milk and external secretions in high concentrations1. In human milk Lf is one of the major protein compounds ranging from 1000 µg/ml in mature milk to 7000 µg/m1 in colostrum2 instead of only 20–200 pg/ml in bovine3.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9d24e88a2c36c98b1d5d8e1af53137e
https://doi.org/10.1007/978-1-4757-9068-9_4
https://doi.org/10.1007/978-1-4757-9068-9_4
Publikováno v:
Chemie Ingenieur Technik. 74:670-671
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9004ef6269595b7114476e4d167d2b61
https://doi.org/10.1002/1522-2640(200205)74:5<670::aid-cite1111670>3.0.co
https://doi.org/10.1002/1522-2640(200205)74:5<670::aid-cite1111670>3.0.co