Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Maryam Enteshari"'
Publikováno v:
Foods, Vol 9, Iss 6, p 784 (2020)
The simultaneous production of lactulose (LAU), lactobionic acid (LBA), and organic acids from sweet and acid whey permeate (SWP and AWP) via catalytic synthesis (5% Ru/C) was studied in a continuous stirred-tank reactor. At selected conditions (60
Externí odkaz:
https://doaj.org/article/516a0591bd884b12a745c7d53844a780
Akademický článek
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Publikováno v:
Food and Bioprocess Technology. 14:717-725
Wastewater derived from ice-cream manufacture contains high concentration of protein, making it a suitable feedstock for hydrolysis. In this study, ice-cream wastewater was hydrolyzed under subcritical conditions (170–230 °C and 40 bars) and diffe
Publikováno v:
Non-Thermal Processing Technologies for the Dairy Industry ISBN: 9781003138716
Non-Thermal Processing Technologies for the Dairy Industry
Non-Thermal Processing Technologies for the Dairy Industry
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ffd9b04b8211952198ca7fca1dcb48c
https://doi.org/10.1201/9781003138716-10
https://doi.org/10.1201/9781003138716-10
Publikováno v:
Non-Thermal Processing Technologies for the Dairy Industry ISBN: 9781003138716
Non-Thermal Processing Technologies for the Dairy Industry
Non-Thermal Processing Technologies for the Dairy Industry
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ecd65d9aba0656fa11cf6e22ae03d121
https://doi.org/10.1201/9781003138716-6
https://doi.org/10.1201/9781003138716-6
Publikováno v:
Trends in Food Science & Technology. 83:181-191
Lactitol is a sugar alcohol or polyol obtained from the catalytic hydrogenation of lactose. Although lactitol is commonly used to deliver sweetness at low caloric value, lactitol is a multipurpose compound having various applications in the field of
Autor:
Maryam Enteshari, Sergio I. Martínez-Monteagudo, Hiran Ranaweera, Collette Nyuydze, Kaavya Rathnakumar, J. Osorio-Arias
The first report on the synthesis of lactitol dates back to the early 1920s. Nearly 100 years have passed since then, and the applications of lactitol have exceeded its original purpose. Currently, lactitol is used in bakery, confectionery, chocolate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21159413a9e45976b4407dfeca0d92ca
http://www.intechopen.com/articles/show/title/hundred-years-of-lactitol-from-hydrogenation-to-food-ingredient
http://www.intechopen.com/articles/show/title/hundred-years-of-lactitol-from-hydrogenation-to-food-ingredient
Publikováno v:
Journal of Food Process Engineering. 43
Publikováno v:
Food and Bioproducts Processing. 111:104-113
The hydrolysis kinetics of ice-cream wastewater was studied under subcritical conditions (130–230 °C and 20–60 bar) in a continuous stirred-tank reactor. The kinetic was monitored by measuring the degree of hydrolysis (DH, %) at different time i
Publikováno v:
Innovative Food Science & Emerging Technologies. 70:102675
We report the viability of hydrodynamic cavitation (HC, 2400–3600 RPM/100–200 L h−1) to manufacture ice-cream with reduced stabilizer. The study was carried out at a pilot-scale level and consisted of determining the impact on particle size and