Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects-Reference-Cited by-同舟云学术

Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects

Published:2017-06 Issue: Volume:64 Page:94-101
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Amaral Gabriela V.,Silva Eric Keven,Cavalcanti Rodrigo N.,Cappato Leandro P.,Guimaraes Jonas T.,Alvarenga Verônica O.,Esmerino Erick A.,Portela Jéssica B.,Sant’ Ana Anderson S.,Freitas Mônica Q.,Silva Márcia C.,Raices Renata S.L.,Meireles M. Angela A.,Cruz Adriano G.

Funder

CNPq

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference82 articles.

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4. Fractionation of whey protein isolate with supercritical carbon dioxide to produce enriched α-lactalbumin and β-lactoglobulin food ingredients;Bonnaille;Journal of Agricultural and Food Chemistry,2012

5. Carbon dioxide: An alternative processing method for milk;Bonnaillie,2015

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