Freeze concentration techniques as alternative methods to thermal processing in dairy manufacturing: A review-Reference-Cited by-同舟云学术

Freeze concentration techniques as alternative methods to thermal processing in dairy manufacturing: A review

Published:2022-01-20 Issue:2 Volume:87 Page:488-502
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Prestes Amanda Alves¹^ORCID,Helm Cristiane Vieira²,Esmerino Erick Almeida³⁴^ORCID,Silva Ramon³,da Cruz Adriano Gomes³^ORCID,Prudencio Elane Schwinden¹⁵^ORCID

Affiliation:

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

2. Brazilian Agricultural Research Corporation (Embrapa Forests) Guaraituba Colombo Brazil

3. Food Department Federal Institute of Rio de Janeiro Maracanã Rio de Janeiro Brazil

4. Food Technology Department Federal Rural University of Rio de Janeiro Seropédica Rio de Janeiro Brazil

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

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16027

Reference59 articles.

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

2. Whey cryoconcentration and impact on its composition

3. Skim Milk Whey Cryoconcentration and Impact on the Composition of the Concentrated and Ice Fractions

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

5. Cost analysis of multiple effect evaporation and membrane distillation hybrid desalination system

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