Utilization of Eggshell Membrane and Olive Leaf Extract for the Preparation of Functional Materials

Eggshell membrane (ESM) is a natural proteinaceous by-product of the food industry, especially in the pasteurized egg industry, resulting in the availability of much discarded egg waste. In the literature, eggshell (ES) and ESM usage for their adsorbent properties to remove various organic and inorg...

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Detalles Bibliográficos
Autores principales: Bayraktar, Oguz, Galanakis, Charis M., Aldawoud, Turki M. S., Ibrahim, Salam A., Köse, Merve Deniz, Uslu, Mehmet Emin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8069921/
https://www.ncbi.nlm.nih.gov/pubmed/33918539
http://dx.doi.org/10.3390/foods10040806

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8069921/
https://www.ncbi.nlm.nih.gov/pubmed/33918539
http://dx.doi.org/10.3390/foods10040806

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