Advantages of microfiltration processing of goat whey orange juice beverage

Author:

Vieira Alexandre H.,Balthazar Celso F.,Guimaraes Jonas T.,Rocha Ramon S.,Pagani Mônica M.,Esmerino Erick A.,Silva Márcia C.,Raices Renata S.L.,Tonon Renata V.,Cabral Lourdes M.C.,Walter Eduardo H.M.,Freitas Mônica Q.,Cruz Adriano G.

Funder

Rio de Janeiro State Research Support Foundation

National Council for Scientific and Technological Development

Higher Education Personnel Improvement Coordination

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice;Adekunte;Food Chemistry,2010

2. Treatment and utilization of dairy industrial waste: A review;Ahmad;Trends in Food Science & Technology,2019

3. Impact of nonthermal processing on different milk enzymes;Ahmad;International Journal of Dairy Technology,2019

4. Hazards of a ‘healthy’ trend? An appraisal of the risks of raw milk consumption and the potential of novel treatment technologies to serve as alternatives to pasteurization;Alegbeleye;Trends in Food Science & Technology,2018

5. APHA (2015). American Public Health Association. Compendium of Methods for Microbiological Examination of Foods, 5 ed. Washington.

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