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Influence of high hydrostatic pressure treatments on the physicochemical, microbiological and rheological properties of reconstituted micellar casein concentrates
(Elsevier, 2020)
Artículo / Artikulua,
Use of thermal-treated or high-pressure treated liquid micellar casein concentrate as an ingredient to manufacture a high-protein content yogurt
(Elsevier, 2024)
Artículo / Artikulua,
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 ...
Physical, chemical and microbiological changes in liquid micellar casein concentrates induced by high-pressure treatments
(Elseiver, 2022)
Artículo / Artikulua,
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 ...
Combined effect of nisin addition and high pressure processing on the stability of liquid micellar casein concentrates
(Elsevier Science, 2022)
Artículo / Artikulua,
The combined effect of high pressure (HP) processing and the addition of nisin on the microbial quality of liquid micellar casein concentrates (LMCCs) at two different concentrations (7 and 10%) were investigated. Two ...
Combined effect of antimicrobial edible coatings with reduction of initial microbial load on the shelf-life of fresh hake (Merluccius merluccius) medallions
(Wiley, 2019)
Artículo / Artikulua,
Two distinct strategies were combined to preserve fresh fish (Merluccius merluccius) under refrigeration at 4 °C for 12 days: (i) the application of an antimicrobial edible coating enriched with oregano essential oil (OEO) ...
Evolution of microbial and protein qualities of fractions of milk protein processed by microfiltration
(Elsevier, 2022)
Artículo / Artikulua,
In dairy industry there has always been great concern about the microbial and protein quality of liquid milk protein fractions obtained by microfiltration (MF). The objectives of research were to study the impact of MF on ...