Improving the nutritional and phytochemical compounds of a plant‐based milk of sapucaia nut cake using block freeze concentration-Reference-Cited by-同舟云学术

Improving the nutritional and phytochemical compounds of a plant‐based milk of sapucaia nut cake using block freeze concentration

Published:2020-03-20 Issue:8 Volume:55 Page:3031-3042
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Demoliner Fernanda¹,Carvalho Letícia Turcatto¹,Liz Gabriela Rodrigues¹,Prudêncio Elane Schwinden¹,Ramos Juliano Carvalho²,Bascuñan Vera Lúcia Azzolin Frescura²,Vitali Luciano²,Block Jane Mara¹^ORCID

Affiliation:

1. Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC Brazil

2. Department of Chemistry Federal University of Santa Catarina Florianópolis SC Brazil

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14568

Reference38 articles.

1. Enhancement of phenolic compounds content and antioxidant activity of strawberry (Fragaria × ananassa) juice by block freeze concentration technology

2. Production of concentrated cherry and apricot juices by cryoconcentration technology

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

4. Whey cryoconcentration and impact on its composition

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