Listar ISFOOD - Institute on Innovation & Sustainable Development in Food Chain por autor "Galarza Iriarte, Uxue"
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Physical, chemical and microbiological changes in liquid micellar casein concentrates induced by high-pressure treatments
García Amezqueta, Arantza; Iturmendi Vizcay, Nerea; Galarza Iriarte, Uxue; Maté Caballero, Juan Ignacio ; Fernández García, Teresa (Elseiver, 2022) Artículo / ArtikuluaMicrofiltration 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 ...