Optimization of process variables on physicochemical properties of milk during an innovative refractance window concentration-Reference-Cited by-同舟云学术

Optimization of process variables on physicochemical properties of milk during an innovative refractance window concentration

Published:2020-08-07 Issue:10 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Al‐Hilphy Asaad R.¹^ORCID,Ali Haider I.¹,Al‐IEssa Sajedah A.¹,Lorenzo José M.²^ORCID,Barba Francisco J.³^ORCID,Gavahian Mohsen⁴^ORCID

Affiliation:

1. Department of Food Science, College of Agriculture University of Basrah Basrah Iraq

2. Centro Tecnológico de la Carne de Galicia Ourense Spain

3. Nutrition and Food Science Area Preventive Medicine and Public Health, Food Science Toxicology and Forensic Medicine Department, Faculty of PharmacyUniversitat de València Burjassot Spain

4. Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan, ROC

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14782

Reference29 articles.

1. Innovative refractance window drying technology to keep nutrient value during processing

2. Efficiency assessment of water reclamation processes in milk protein concentrate manufacturing plants: A predictive analysis

3. Optimization of osmotic dehydration of potato using response surface methodology

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