Conventional and alternative concentration processes in milk manufacturing: a comparative study on dairy properties-Reference-Cited by-同舟云学术

Conventional and alternative concentration processes in milk manufacturing: a comparative study on dairy properties

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

PRESTES Amanda Alves¹^ORCID,HELM Cristiane Vieira²,ESMERINO Erick Almeida³,SILVA Ramon⁴,PRUDENCIO Elane Schwinden⁵

Affiliation:

1. Universidade Federal de Santa Catarina, Brasil

2. Embrapa Florestas, Brasil

3. Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Brasil; Universidade Federal Rural do Rio de Janeiro, Brasil

4. Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Brasil

5. Universidade Federal de Santa Catarina, Brasil; Universidade Federal de Santa Catarina, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000102057&tlng=en

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3. Optimization of process variables on physicochemical properties of milk during an innovative refractance window concentration;Al‐Hilphy A. R.;Journal of Food Processing and Preservation,2020

4. Cost analysis of multiple effect evaporation and membrane distillation hybrid desalination system;Ali E.;Desalination,2021

5. Flux behavior and energy consumption of ultrafiltration (UF) process of milk;Bahnasawy A. H.;Australian Journal of Agricultural Engineering,2010

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