Journal of dairy science, 94(9), 4347-4359 (2011-08-23)
Previous studies have shown that bleaching negatively affects the flavor of 70% whey protein concentrate (WPC70), but bleaching effects on lower-protein products have not been established. Benzoyl peroxide (BP), a whey bleaching agent, degrades to benzoic acid (BA) and may
Production of pectolytic enzymes by Aspergillus niger: effect of inoculum size and potassium hexacyanoferrate II-trihydrate.
Friedrich J, et al.
Applied Microbiology and Biotechnology, 33(4), 377-381 (1990)
A voltammetric biosensor based on glassy carbon electrodes modified with single-walled carbon nanotubes/hemoglobin for detection of acrylamide in water extracts from potato crisps.
Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.