Ultrafiltration performance of spent brewer's yeast protein hydrolysate: Impact of pH and membrane material on fouling
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DOI: 10.1016/j.jfoodeng.2021.110569
Abstract: Abstract This work investigated membrane selectivity and fouling after the dead-end ultrafiltration of protein hydrolysate from spent brewer’s yeast, a high protein brewing by-product. Ultrafiltration (UF) experiments were carried out with regenerated cellulose (RC) and… read more here.
Keywords: spent brewer; performance spent; protein hydrolysate; brewer yeast ... See more keywords