Zobrazeno 1 - 9
of 9
pro vyhledávání: '"M. B. Mahfouz"'
Publikováno v:
Egyptian Journal of Aquatic Biology and Fisheries. 24:323-339
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d182ddbf42056fd397bbce5c6c44aa3
https://doi.org/10.21608/ejabf.2020.105861
https://doi.org/10.21608/ejabf.2020.105861
Publikováno v:
American Journal of Food Technology. 6:31-39
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::811ea24a5354a454822aa26043d564fc
https://doi.org/10.3923/ajft.2011.31.39
https://doi.org/10.3923/ajft.2011.31.39
Autor:
Veijo Antila, Safinaz El-Shibiny, Mohamed H. Abd El-Salam, Hossein M. El-Atriby, M. B. Mahfouz, Hala F. El-Dein
Publikováno v:
Journal of Dairy Research. 58:503-510
SummarySalted whey (7–8% NaCl) was concentrated by ultrafiltration by a factor of 20. Sweet whey equal to the retentate volume was added and ultrafiltration was continued to a concentration factor of 20. Addition of sweet whey and ultrafiltration w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5804e00fc602d081770949468553d9b6
https://doi.org/10.1017/s0022029900030119
https://doi.org/10.1017/s0022029900030119
Publikováno v:
Food / Nahrung. 35:1023-1028
Ras cheese was made by means of the traditional method from cow's milk and milk concentrated by ultrafiltration to concentration factors 2 and 5, and from diafiltered x5 retentate. The fresh cheese yield was determined and cheese was ripened for 3 mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a2b1ead8375af03e28ccc4277634937
https://doi.org/10.1002/food.19910351005
https://doi.org/10.1002/food.19910351005
Publikováno v:
Food Chemistry. 20:107-115
Permeate was obtained by ultrafiltration of reconstituted skim milk (10% TS) and then concentrated by reverse osmosis and evaporation under vacuum to 27% TS. Orange juice was concentrated by vacuum evaporation to 18% TS and mixed with concentrated pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8284a79a7c7f8c31116a28c382330bb8
https://doi.org/10.1016/0308-8146(86)90147-0
https://doi.org/10.1016/0308-8146(86)90147-0
Publikováno v:
Le Lait. 67:111-119
The relative viscosity of retentate was affected by its protein content, NaCI added and pH. The relative viscosity of retentate increased with the increase in its protein content (4 to 17.3%) but the relation was non-linear. Addition of 1 % NaCl to r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a500c01c905734fc1d3274346f49f99f
https://doi.org/10.1051/lait:198717
https://doi.org/10.1051/lait:198717
Publikováno v:
Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 181:223-225
Concentrated permeate (27% TS) was prepared by ultrafltration of skim milk and concentrated by reverse osmosis and vacuum evaporation. The whole strawberry fruit was homogenized and added to concentrated permeate at the rate of 1:3 and left to settle
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1cdaa0ab3fae41d56b4c229876558df2
https://doi.org/10.1007/bf02425583
https://doi.org/10.1007/bf02425583
Publikováno v:
International Journal of Dairy Technology. 38:53-55
Reconstituted skimmed milk (10% TS) was ultrafiltered, and the permeate was concentrated threefold by reverse osmosis and then spray dried at different temperatures (145–195° C). The drying conditions had no effect on the moisture content or the m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5996ca20a786d9d85259dd143e92dde4
https://doi.org/10.1111/j.1471-0307.1985.tb00548.x
https://doi.org/10.1111/j.1471-0307.1985.tb00548.x
Publikováno v:
MILK the vital force ISBN: 9789027723307
The effect of quantity of starter (1–10%), addition of NaCl (0–5%) on acid development by mixed starter of Lactobacillus bulgaricus and Streptoccus thermophilus in skim milk retent-ates containing A, 8, 12 and 17.3% protein was studied. Increasin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72913c5c3207395351571684e34ead48
https://doi.org/10.1007/978-94-009-3733-8_164
https://doi.org/10.1007/978-94-009-3733-8_164
