Comparison of Nanofiltration and Evaporation Technologies on the Storage Stability of Milk Protein Concentrates

Dairy Science and Technology - United States
doi 10.1007/s13594-015-0244-3
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Springer Science and Business Media LLC

Related search

Influence of Milk Protein Concentrates With Modified Calcium Content on Enteral Dairy Beverage Formulations: Storage Stability

Journal of Dairy Science
Animal ScienceZoologyGeneticsFood Science
2019English

Physical and Rehydration Properties of Milk Protein Concentrates: Comparison of Spray-Dried and Extrusion-Porosified Powders

Dairy Science and Technology
BiochemistryFood Science
2013English

Treatment of Nanofiltration Membrane Concentrates: Organic Micropollutant and NOM Removal

Desalination and Water Treatment
Ocean EngineeringTechnologyWater SciencePollution
2009English

Lower Ultrafiltration Temperature Improves Membrane Performance and Emulsifying Properties of Milk Protein Concentrates

Dairy Science and Technology
BiochemistryFood Science
2014English

Lactose Crystallisation and Early Maillard Reaction in Skim Milk Powder and Whey Protein Concentrates

Le Lait
2005English

Invited Review: Understanding the Behavior of Caseins in Milk Concentrates

Journal of Dairy Science
Animal ScienceZoologyGeneticsFood Science
2019English

Some Effects of Processing and Storage on the Nutritive Value of Milk and Milk Products

Proceedings of the Nutrition Society
MedicineNutritionDietetics
1973English

Modern Technologies Functional Sausage Products With the Use of Milk of the Protein-Carbohydrate Preparation

Agrarian-And-Food Innovations
2019English

The Effects of Dietary Protein on the Somatotropic Axis: A Comparison of Soy, Gelatin, Α-Lactalbumin and Milk

European Journal of Clinical Nutrition
MedicineNutritionDietetics
2010English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy