Effects of freeze drying and spray drying on the microstructure and composition of milk fat globules
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology
2. Synergetic Innovation Center of Food Safety and Nutrition
3. School of Food Science and Technology
4. Jiangnan University
5. Wuxi 214122
Abstract
Freeze drying and spray drying are conventional methods for converting milk into powder in the dairy industry.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2016/RA/C5RA22323G
Reference38 articles.
1. Food spoilage—interactions between food spoilage bacteria
2. Characteristics of Milk Powders Produced by Spray Freeze Drying
3. Effect of processing of cow milk by high pressures under conditions up to 900 MPa on the composition of neutral, polar lipids and fatty acids
4. Maternal dietary PUFAs intake and human milk content relationships during the first month of lactation
5. Effect of the Maillard Reaction on Angiotensin I-Converting Enzyme (ACE)-Inhibitory Activity of Douchi During Fermentation
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