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Prediction of α-Lactalbumin and β-Lactoglobulin Composition of Aqueous Whey Solutions Using Fourier Transform Mid-Infrared Spectroscopy and Near-Infrared Spectroscopy

Characterization and quantification of individual whey proteins are of crucial importance to many industrial dairy processes. Labor intensive wet-chemical methods are still being used for this purpose, but a rapid quantification method for individual whey proteins is highly desired. This work invest...

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Detalles Bibliográficos
Autores principales:	Tonolini, Margherita, Sørensen, Klavs Martin, Skou, Peter B., Ray, Colin, Engelsen, Søren Balling
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	SAGE Publications 2021
Materias:	Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8209766/ https://www.ncbi.nlm.nih.gov/pubmed/33231482 http://dx.doi.org/10.1177/0003702820979747

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