Listar ISFOOD - Institute on Innovation & Sustainable Development in Food Chain por autor UPNA "Fernández García, Teresa"
Mostrando ítems 1-3 de 3
-
Influence of high hydrostatic pressure treatments on the physicochemical, microbiological and rheological properties of reconstituted micellar casein concentrates
(Elsevier, 2020) Artículo / Artikulua -
Physical, chemical and microbiological changes in liquid micellar casein concentrates induced by high-pressure treatments
Microfiltration and diafiltration were conducted to obtain 3 distinct levels of liquid micellar casein concentrates from raw skim milk: 8, 10 and 11.5 g casein/100 g. All the concentrates were subjected to 300, 450 and 600 ... -
Use of thermal-treated or high-pressure treated liquid micellar casein concentrate as an ingredient to manufacture a high-protein content yogurt
Three types of yoghurts were elaborated from different milk mixtures and treatments: thermal-treated skim milk enriched with skim milk powder (CY); thermal-treated skim milk enriched with liquid micellar casein concentrate ...