Ice morphology modification and solute recovery improvement by heating and annealing during block freeze-concentration of coffee extracts-Reference-Cited by-同舟云学术

Ice morphology modification and solute recovery improvement by heating and annealing during block freeze-concentration of coffee extracts

Published:2016-11 Issue: Volume:189 Page:72-81
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Robles C.M.,Quintanilla-Carvajal M.X.,Moreno F.L.,Hernández E.,Raventós M.,Ruiz Y.

Funder

Universidad de La Sabana

COLCIENCIAS

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

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3. Nucleating effect and crystal morphology controlling based on binary phase behavior between organic nucleating agent and poly(l-lactic acid);Fan;Polymer,2015

4. The effect of processing parameters and solid concentration on the mechanical and microstructural properties of freeze-casted macroporous hydroxyapatite scaffolds;Farhangdoust;Mater. Sci. Eng. C,2013

5. Applying quality-by-design to develop a coffee freeze-drying process;Fissore;J. Food Eng.,2014

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