The combined use of progressive and block freeze concentration in lactose‐free milk: Effect of process parameters and influence on the content of carbohydrates and proteins-Reference-Cited by-同舟云学术

The combined use of progressive and block freeze concentration in lactose‐free milk: Effect of process parameters and influence on the content of carbohydrates and proteins

Published:2021-09-14 Issue:11 Volume:44 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Dantas Adriana¹,Quinteros Gisela J.²,Darvishvand Shadi Yaribeigi²,Blanco Mónica³,Hernandez Eduard²^ORCID,Prudencio Elane Schwinden¹,Samsuri Shafirah⁴

Affiliation:

1. Postgraduate Program in Food Engineering Federal University of Santa Catarina, Technology Center Florianópolis Brazil

2. Department of Agri‐Food Engineering and Biotechnology Universitat Politécnica de Catalunya‐BarcelonaTech Barcelona Spain

3. Department of Mathematics Universitat Politécnica de Catalunya‐BarcelonaTech Barcelona Spain

4. Chemical Engineering Department Universiti Teknologi PETRONAS Seri Iskandar Malaysia

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13867

Reference49 articles.

1. Cryoconcentration technology in the bio-food industry: Principles and applications

2. Whey cryoconcentration and impact on its composition

3. Skim milk cryoconcentration as affected by the thawing mode: gravitational vs. microwave-assisted

4. Retention of total phenolic content and antioxidant activity in the concentration of broccoli extract by progressive freeze concentration;Azhar A. N. H.;International Journal of Food Engineering,2020

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