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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,
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 ...
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 ...