Effect of whey nanofiltration process combined with diafiltration on the rheological and physicochemical properties of ricotta cheese-Reference-Cited by-同舟云学术

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Effect of whey nanofiltration process combined with diafiltration on the rheological and physicochemical properties of ricotta cheese

Published:2014-02 Issue: Volume:56 Page:92-99
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Prudêncio Elane Schwinden,Müller Carmen M.O.,Fritzen-Freire Carlise B.,Amboni Renata D.M. Castanho,Petrus José C. Cunha

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), Brazil

Universidade Federal de Santa Catarina (UFSC)

LCME-UFSC

Publisher

Elsevier BV

Subject

Food Science

Reference61 articles.

1. Effect of agitation on heat-induced deproteination process of buffalo milk whey;Agrawal;Journal of Food Engineering,2008

2. Crossflow microfiltration with dynamic membranes;Al-Malack;Water Research,1997

3. Effect of pH on the fractionation of whey proteins with a ceramic ultrafiltration membrane;Almécija;Journal of Membrane Science,2007

4. Official methods of analysis of the association analytical chemists;Association of Official Analytical Chemists (AOAC),2005

5. Investigation of ultra- and nanofiltration for utilization of whey protein and lactose;Atra;Journal of Food Engineering,2005

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