Recovery of brines from cheesemaking using High-Pressure Homogenization treatments-Reference-Cited by-同舟云学术

Recovery of brines from cheesemaking using High-Pressure Homogenization treatments

Published:2019-04 Issue: Volume:247 Page:188-194
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Innocente Nadia^ORCID,Marino Marilena^ORCID,Calligaris Sonia^ORCID

Publisher

Elsevier BV

Subject

Food Science

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1. Effect of enzymatic hydrolysis with Alcalase or Protamex on technological and antioxidant properties of whey protein hydrolysates;Food Research International;2024-07

2. Potential of high-pressure homogenization (HPH) in the development of functional foods;International Journal of Food Properties;2023-08-30

3. Process design for the production of peptides from whey protein isolate with targeted antimicrobial functionality;International Journal of Food Science & Technology;2023-03-20

4. Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review;Food Reviews International;2021-06-02

5. Assessment of biogenic amine and nitrite production in low-salt Paocai during fermentation as affected by reused brine and fresh brine;Food Bioscience;2021-06