| Title | Methods for purification of dairy nutraceuticals |
| Publication Type | Book Chapter |
| Year of Publication | 2010 |
| Authors | Fee, C.J., Billakanti J.M., and Saufi S.M. |
| Book Title | Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries |
| Pagination | 450 - 482 |
| ISBN | 9781845696450 (ISBN) |
| Abstract | The properties of the classes of proteins found in bovine milk and increasingly used as nutraceuticals are reviewed. Whey proteins, an important class of dairy nutraceutical products, can be classified as acidic and basic proteins and immunoglobulins. The methods used for their purification, including ion exchange, chromatography and membranes are described. © 2013 Woodhead Publishing Limited All rights reserved. |
| URL | http://www.scopus.com/inward/record.url?eid=2-s2.0-84903651232&partnerID=40&md5=205d4343186f5b6077d8c75603783c22 |
| DOI | 10.1533/9780857090751.2.450 |
