Antioxidant properties of tofu whey concentrate by freeze concentration and nanofiltration processes-Reference-Cited by-同舟云学术

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Antioxidant properties of tofu whey concentrate by freeze concentration and nanofiltration processes

Published:2015-09 Issue: Volume:160 Page:49-55
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Benedetti Silvia,Prudêncio Elane Schwinden,Nunes Graciele Lorenzoni,Guizoni Karina,Fogaça Lara Alexandre,Petrus José Carlos Cunha

Funder

CNPq

Tofutura Indústria de Alimentos LTDA

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Skim milk cryoconcentration as affected by the thawing mode: gravitational vs. microwave-assisted;Aider;Int. J. Food Sci. Technol.,2012

2. Whey cryoconcentration and impact on its composition;Aider;J. Food Eng.,2007

3. Skim milk whey cryoconcentration and impact on the composition of the concentrated and ice fractions;Aider;Food Bioprocess Technol.,2009

4. One option for the management of wastewater from tofu production: freeze concentration in a falling-film system;Belén;J. Food Eng.,2012

5. Behavior of functional compounds during freeze concentration of tofu whey;Belén;J. Food Eng.,2013

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5. Effects of freezing and thawing conditions in vacuum-assisted block freeze concentration process on antioxidant capacity of mixed fruit juice;24TH TOPICAL CONFERENCE ON RADIO-FREQUENCY POWER IN PLASMAS;2023

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