Characteristics of activated carbon and carbon nanotubes as adsorbents to remove annatto (norbixin) in cheese whey.

Abstract

Removing annatto from cheese whey without bleaching has potential to improve whey protein quality. In this work, the potential of two activated carbon products and multiwalled carbon nanotubes (CNT) was studied for extracting annatto (norbixin) in aqueous solutions. Batch adsorption experiments were studied for the effects of solution pH, adsorbent mass… (More)
DOI: 10.1021/jf402537y

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Cite this paper

@article{Zhang2013CharacteristicsOA, title={Characteristics of activated carbon and carbon nanotubes as adsorbents to remove annatto (norbixin) in cheese whey.}, author={Yue Zhang and Kang Pan and Qixin Zhong}, journal={Journal of agricultural and food chemistry}, year={2013}, volume={61 38}, pages={9230-40} }