Spray drying and characterization of lactose-free goat milk

Author:

Queiroz Elza Sales,Lopes Rezende Ana Luiza,Perrone Ítalo Tuler,Francisquini Júlia d’Almeida,Fernandes de Carvalho Antônio,Germano Alves Natália Maria,Cappa de Oliveira Luiz Fernando,Stephani RodrigoORCID

Funder

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Image processing with imageJ;Abràmoff;Biophotonics International,2004

2. Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products;Aktağ;Journal of Food Composition and Analysis,2019

3. Determination of amylose content in starch using Raman spectroscopy and multivariate calibration analysis;Almeida;Analytical and Bioanalytical Chemistry,2010

4. Fourier-transform Raman analysis of milk powder: A potential method for rapid quality screening;Almeida;Journal of Raman Spectroscopy,2011

5. A 100-Year Review: Advances in goat milk research;Clark;Journal of Dairy Science,2017

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