Title of article
Diffusion of thiocyanate and hypothiocyanite in whey protein films incorporating the lactoperoxidase system Original Research Article
Author/Authors
Seacheol Min، نويسنده , , John M. Krochta، نويسنده , , Tom R. Rumsey، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2007
Pages
9
From page
1116
To page
1124
Abstract
Viscosities of two fruit (pomegranate, Punica granatum L., and pear, Pyrus communis) juices have been measured with a capillary flow technique. The range of measurements was for pomegranate juice: from 293.15 to 363.15 K at atmospheric pressure 0.101325 M
Keywords
Hypothiocyanite , Diffusion , Whey film , Thiocyanate , Lactoperoxidase system
Journal title
Journal of Food Engineering
Serial Year
2007
Journal title
Journal of Food Engineering
Record number
1167340
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