Zobrazeno 1 - 10
of 193
pro vyhledávání: '"Pierre Schuck"'
Autor:
Júlia d'Almeida Francisquini, Evandro Martins, Paulo Henrique Fonseca Silva, Pierre Schuck, Ítalo Tuler Perrone, Antônio Fernandes Carvalho
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 72, Iss 1, Pp 48-57 (2017)
Maillard reaction is an important subject of study in food science and technology and different areas of knowledge are involved such as chemistry, food engineering, nutrition and food technology. The objective of this paper is to present the basic co
Externí odkaz:
https://doaj.org/article/8316d763cfeb4ebcbec193a2e6e6206b
Autor:
Ana Carolina Paiva de Oliveira, Sandra Maria Pinto, Antônio Fernandes de Carvalho, Pierre Schuck, Ítalo Tuler Perrone, Luiz Ronaldo Abreu
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 71, Iss 3, Pp 179-185 (2017)
The aim of this study was to evaluate industrial parameters of doce de leite production. During 37 industrial productions were determined yield, soluble solids and moisture of the product, steam consumption and extent of evaporation. Mathematical cor
Externí odkaz:
https://doaj.org/article/634ea4d5c136452db84c87b0f0abce76
Autor:
Ítalo Tuler Perrone, Arlan Caldas Pereira Silveira, Evandro Martins, Antônio Fernandes Carvalho, Pierre Schuck
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 71, Iss 2, Pp 106-118 (2017)
The knowledge on spray drying of whey has significantly changed during the last 20 years. Industries started to apply more technical and scientific information for whey powder production. The main problems in whey powder are: sticking and caking duri
Externí odkaz:
https://doaj.org/article/a368fea46b7f41af8ce3bbabd20cd766
Autor:
Jansen Kelis Ferreira Torres, Rodrigo Stephani, Guilherme Miranda Tavares, Antônio Fernandes Carvalho, Renata Golin Bueno Costa, Pierre Schuck, Ítalo Tuler Perrone
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 71, Iss 2, Pp 94-105 (2017)
The food industry has the challenge and the opportunity to develop new products with reduced or low lactose content in order to meet the needs of a growing mass of people with lactose intolerance. The manufacture of spray dried products with hydrolyz
Externí odkaz:
https://doaj.org/article/0162a22696ac4843a6063bd38ec490bf
Autor:
Song Huang, Chantal Cauty, Anne Dolivet, Yves Le Loir, Xiao Dong Chen, Pierre Schuck, Gwénaël Jan, Romain Jeantet
Publikováno v:
Journal of Functional Foods, Vol 23, Iss , Pp 453-463 (2016)
Preservation of probiotics represents a challenge as the probiotic market increases. A simplified process from growth to drying of probiotics was investigated by utilizing sweet whey as a double-used medium. Its total solid content (TS) was increased
Externí odkaz:
https://doaj.org/article/1ab085bcfa3145b3b69cf3c02607bd0d
Autor:
Moisés Simeão, Rodrigo Stephani, Guilherme Miranda Tavares, Antônio Fernandes de Carvalho, Pierre Schuck, Ítalo Tuler Perrone
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 71, Iss 4 (2017)
The main objectives of this project were to determine the effect of the crystallizer design on lactose crystallization efficiency in concentrated whey. Two different crystallizers were used, one presenting a central agitation (tank 1) and the other p
Externí odkaz:
https://doaj.org/article/b8305c01794342e6ba26d8664a2646c9
Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powder
Publikováno v:
Journal of Food Science
Journal of Food Science, Wiley, 2021, 86 (1), pp.103-111. ⟨10.1111/1750-3841.15550⟩
Journal of Food Science, Wiley, 2021, 86 (1), pp.103-111. ⟨10.1111/1750-3841.15550⟩
In this study, three skimmed and one whole-fat spray-dried camel milk powders were produced and their characteristics were compared to those of bovine milk powders. The physicochemical analysis of the produced powders indicated that camel milk powder
Publikováno v:
CRC Press Inc. CRC Press, 296 p., 2021, Cecile Le Floch-Fouere, Pierre Schuck, Gaelle Tanguy, Luca Lanotte, Romain Jeantet; https://www.taylorfrancis.com/books/e/9781351119504, 978-0815359982. ⟨10.1201/9781351119504⟩
With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5625e19e1a30c0b9a4cbdd244cf722c
https://hal.inrae.fr/hal-02953972
https://hal.inrae.fr/hal-02953972
Autor:
Agnès Duri, Bernard Cuq, Pierre Schuck, Cécile Le Floch-Fouéré, Romain Jeantet, Mathieu Person
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2018, 239, pp.33-39. ⟨10.1016/j.jfoodeng.2018.06.025⟩
Journal of Food Engineering, Elsevier, 2018, 239, pp.33-39. ⟨10.1016/j.jfoodeng.2018.06.025⟩
Steam-jet granulation process consists in agglomeration mechanisms promoted by the wetting of fine particles and colliding them to generates the agglomerates, and in consolidation mechanisms of the agglomerates by drying stage. The aim of the present