Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Joseph Dumpler"'
Autor:
Joseph Dumpler, Carmen I. Moraru
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 11, Pp 8765-8781 (2022)
ABSTRACT: Microwave vacuum drying (MVD) of concentrated skim milk and its resulting powder properties have been studied to a very limited extent. To explore the potential of this technology for the manufacture of milk powder, MVD of concentrated skim
Externí odkaz:
https://doaj.org/article/21c80dc06d4a476683a595f105a6e1a9
Publikováno v:
Membranes, Vol 9, Iss 7, p 80 (2019)
Existing works on the influence of spatial effects on flux and permeation of proteins in microfiltration (MF) have focused on ceramic membranes. There is little information on spiral-wound membranes (SWMs). Since the inner core of a SWM is practicall
Externí odkaz:
https://doaj.org/article/6b89af0f4419461e89895e993ddf4962
Publikováno v:
Foods, Vol 8, Iss 6, p 180 (2019)
Protein fractionation by means of microfiltration (MF) is significantly affected by fouling, especially when spiral-wound membranes (SWMs) are used. We investigated the influence of the mode of transmembrane pressure (ΔpTM) increase to target level
Externí odkaz:
https://doaj.org/article/2d571cf053e54957b5731ee5849e14ae
Autor:
Joseph Dumpler, Carmen I. Moraru
Publikováno v:
Drying Technology. 41:17-33
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12648e52c125989f4dd5ce12ba76226e
https://doi.org/10.1080/07373937.2022.2080220
https://doi.org/10.1080/07373937.2022.2080220
Publikováno v:
Journal of Dairy Science, 103(12), 10986-11007
Journal of Dairy Science 103 (2020) 12
Journal of Dairy Science 103 (2020) 12
The ability of milk and concentrated milk to withstand a defined heat treatment without noticeable changes such as flocculation of protein is commonly denoted as heat stability. A heat treatment that exceeds the heat stability limit of milk or concen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f4d8f71137f7eac2eca2a37d93ca2d2
https://doi.org/10.3168/jds.2020-18605
https://doi.org/10.3168/jds.2020-18605
Autor:
Bryndis Stefansdottir, Felicitas Peraus, Verena Depping, Martin Grunow, Ulrich Kulozik, Joseph Dumpler
Publikováno v:
International Journal of Dairy Technology. 71:601-612
Heat stability is known to be limited in concentrated skim milk leading to severe coagulation and sediment formation during storage. It has often been found to be in conflict with the extension of the shelf life by thermal treatment. A Weibullian mod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26486c779d1c14f50713af31b76b36bf
https://doi.org/10.1111/1471-0307.12501
https://doi.org/10.1111/1471-0307.12501
Publikováno v:
International Dairy Journal. 68:60-69
In milk, the serum phase is in a dynamic equilibrium with insoluble salts within the casein micelle and therefore saturated with respect to calcium phosphate depending on pH, temperature and other compositional factors. In this study, simulated milk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8143cc4d2d01723bfc26645802c5e54
https://doi.org/10.1016/j.idairyj.2016.12.009
https://doi.org/10.1016/j.idairyj.2016.12.009
Publikováno v:
Journal of Cleaner Production 149 (2017)
Journal of Cleaner Production, 149, 1-10
Journal of Cleaner Production, 149, 1-10
Environmental-impact reduction potential is great early in new product development. To exploit this potential, this study evaluates novel combinations of existent processing technologies. Process engineering is combined with an environmental product
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::44e51cda79c8628d8aa53cfc77109fa1
https://doi.org/10.1016/j.jclepro.2017.02.070
https://doi.org/10.1016/j.jclepro.2017.02.070
Publikováno v:
Dairy Science & Technology. 96:807-826
Heat treatment of concentrated milk systems for preservation and long shelf life or at least a sufficient removal of food pathogens prior to spray drying is a crucial step due to the decreasing stability of these systems toward heat compared to uncon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c79e18778004b90d9c6e186e813fb03
https://doi.org/10.1007/s13594-016-0304-3
https://doi.org/10.1007/s13594-016-0304-3
Publikováno v:
International Journal of Dairy Technology. 69:489-496
Heat treatment of milk products induces several physico-chemical changes that can compromise rennetability and milk protein functionality. The aim of this study was to investigate the kinetic parameters of heat-induced polymerisation of whey protein-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b983370c10711ee764d4be98b2f7c4f0
https://doi.org/10.1111/1471-0307.12357
https://doi.org/10.1111/1471-0307.12357