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Recuperacion de solutos del hielo procedente de un proceso de crioconcentacion de suero lacteo.

Recovery of ice solutes from a whey cryoconcentration process.

• Author(s) : HERNÁNDEZ E., RUBIO A., RAVENTÓS M.
• Publication date: 2020/11/11
• Languages : Spanish
• Source: X Congreso Ibérico y VIII Congreso Iberoamericano de Ciencias y Técnicas del Frío, CYTEF 2020.
• Formats : PDF

Potential of the vacuum-assisted freeze concentration applied to the cheese whey.

• Author(s) : HERNÁNDEZ E., GIL N., QUINTEROS G., BLANCO M., SAMSURI S., AINI AMRAN N.
• Publication date: 2020/11/11
• Languages : English
• Source: X Congreso Ibérico y VIII Congreso Iberoamericano de Ciencias y Técnicas del Frío, CYTEF 2020.
• Formats : PDF

Progressive freeze concentration of whey in a pilot plant: process performance.

• Author(s) : MUÑOZ I., MACHADO CANELLA M. H., RAVENTÓS M., et al.
• Publication date: 2018/06/19
• Languages : English
• Source: CYTEF 2018. IX Congreso Ibérico y VII Congreso Iberoamericano de Ciencias y Técnicas del Frío, Valencia, España, 19-21 junio 2018.
• Formats : PDF

IIR document

STUDY OF THE USE OF MILK PROTEINS IN FISH GEL PRODUCTS.

• Author(s) : RYDER D. N.
• Publication date: 1990/09/18
• Languages : English
• Source: Chilling and Freezing of New Fish Products.
• Formats : PDF

Growth of Aeromonas hydrophila in the whey cheeses Myzithra, Anthotyros and Manouri during storage at 4 and 12°C.

• Author(s) : PAPAGEORGIOU D. K., MELAS D. S., ABRAHIM A., et al.
• Publication date: 2006/02
• Languages : English
• Source: Journal of Food Protection - vol. 69 - n. 2

Listeria monocytogenes inhibition by whey protein films and coatings incorporating the lactoperoxidase system.

• Author(s) : MIN S., HARRIS L. J., KROCHTA J. M.
• Publication date: 2005/09
• Languages : English
• Source: Ital. J. Food Sci. - vol. 70 - n. 7

Fermentive activity and storage stability of Kluyveromyces fragilis 2C1 (non-conventional baker's yeast) cultivated on paneer whey permeate.

• Author(s) : VIJ S., GANDHI D. N.
• Publication date: 2005/07
• Languages : English
• Source: Int. J. Food Sci. Technol. - vol. 42 - n. 4