Membrane processing of fermented milks
Küçük Resim Yok
Tarih
2013
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Blackwell Publishing Ltd.
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In the last two decades, there have been significant developments in membrane filtration processes for the dairy and beverage industries. The filtration systems can be classified into four main groups: reverse osmosis, nanofiltration, ultrafiltration and microfiltration. The primary objective of this book is to assess critically the pool of scientific knowledge available to the dairy and beverages industry, as a tool for process and product innovation, quality improvement and safety.
Açıklama
Anahtar Kelimeler
Consumption Patterns, Fermented Milk, Mesophilic-lactic Fermentations, Microbiological, Organoleptic Properties, Starter Culture Microflora, Yeast-lactic, Yoghurt, Shrikhand and Chakka
Kaynak
Membrane Processing: Dairy and Beverage Applications
WoS Q Değeri
Scopus Q Değeri
N/A
