About: The effect of selected conditions on demineralization of whey using ultra- and nanofiltration

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: The effect of selected conditions on demineralization of whey using ultra- and nanofiltration Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Whey is a product rising in a diary technology during cheese manufacturing and it is often considered as a waste, however it contains a lot of utilisable components like whey proteins or lactose. Whey manufacturing using membrane separation processes represents one of examples of waste and intermediate products' processing in food technology. The main aim of application of techniques such as nanofiltration and ultrafiltration is to obtain a material which could be further used in agricultural or food industry and reduce amount of waste products. These membrane processes are recently tested for whey purification and fractionation. Whey is a product rising in a diary technology during cheese manufacturing and it is often considered as a waste, however it contains a lot of utilisable components like whey proteins or lactose. Whey manufacturing using membrane separation processes represents one of examples of waste and intermediate products' processing in food technology. The main aim of application of techniques such as nanofiltration and ultrafiltration is to obtain a material which could be further used in agricultural or food industry and reduce amount of waste products. These membrane processes are recently tested for whey purification and fractionation. (en)
Title	The effect of selected conditions on demineralization of whey using ultra- and nanofiltration The effect of selected conditions on demineralization of whey using ultra- and nanofiltration (en)
skos:prefLabel	The effect of selected conditions on demineralization of whey using ultra- and nanofiltration The effect of selected conditions on demineralization of whey using ultra- and nanofiltration (en)
skos:notation	RIV/60461373:22330/11:43892885!RIV12-MSM-22330___
http://linked.open...avai/riv/aktivita	S Z
http://linked.open...avai/riv/aktivity	S, Z(MSM6046137305)
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Pocedičová, Klára Hrušková, Kateřina Hinková, Andrea Pour, Vladimír Židová, Petra Bubník, Zdeněk
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	196441
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/11:43892885
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	lactose; separation; naofiltration; ultrafiltration; whey (en)
http://linked.open.../riv/klicoveSlovo	ultrafiltration separation naofiltration lactose whey
http://linked.open...ontrolniKodProRIV	[5EB965A487FB]
http://linked.open...v/mistoKonaniAkce	Opatija
http://linked.open...i/riv/mistoVydani	Záhřeb
http://linked.open...i/riv/nazevZdroje	7th International Congres of Food Technologists, Biotechnologists and Nutritionists Croatian Society of Food Technologists
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	6 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...iv/tvurceVysledku	Bubník, Zdeněk Hinková, Andrea Hrušková, Kateřina Pour, Vladimír Židová, Petra Pocedičová, Klára
http://linked.open...vavai/riv/typAkce	EUR - Evropská
http://linked.open.../riv/zahajeniAkce	2011-09-20 (xsd:date)
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
number of pages	7 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Biotechnologists and Nutritionists
https://schema.org/isbn	978-953-99725-3-8
http://localhost/t...ganizacniJednotka	22330

Faceted Search & Find service v1.16.118 as of Jun 21 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 77 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software