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life sciences (24) 24
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[ sdv.aen ] life sciences [q-bio]/food and nutrition (14) 14
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séchage (9) 9
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spray drying (7) 7
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storage (5) 5
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activité de l'eau (4) 4
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food (4) 4
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[ sdv.ida.sma ] life sciences [q-bio]/food engineering/domain_sdv.ida.sma (3) 3
casein (3) 3
chemistry (3) 3
composition (3) 3
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Food Research International, ISSN 0963-9969, 02/2019, Volume 116, pp. 175 - 183
When dairy powders are produced, the mineral fraction undergoes strong modifications during the vacuum concentration step, leading to the fouling of falling... 
Mineral deposit | Acid whey | Fouling | Lactic acid | Vacuum evaporation | Calcium citrate | EQUILIBRIA | FOOD SCIENCE & TECHNOLOGY | HEAT-EXCHANGERS | MILK | SOLUBILITY | Hydrochloric acid | Phosphates | Immobilized enzymes | Precipitation (Meteorology) | Chemical tests and reagents | Life Sciences | Food and Nutrition | Food engineering
Journal Article
Drying Technology, ISSN 0737-3937, 10/2019, Volume 37, Issue 13, pp. 1615 - 1624
A composite face-centered experimental design was used to investigate the influence of spray drying conditions on the physicochemical characteristics of camel... 
Camel milk | milk powder | response surface methodology | spray drying | WATER ACTIVITY | STORAGE | CRYSTALLIZATION | PARTICLE | BEHAVIOR | STABILITY | DAIRY POWDERS | ENGINEERING, MECHANICAL | ENGINEERING, CHEMICAL | SURFACE-COMPOSITION | GLASS-TRANSITION | SKIM | Life Sciences | Food and Nutrition | Food engineering
Journal Article
International Dairy Journal, ISSN 0958-6946, 07/2013, Volume 31, Issue 1, pp. 12 - 17
The most frequently used technique for dehydration of dairy bacteria is freeze drying. Of the other possible preservation techniques used in the dairy industry... 
SURVIVAL | PROPIONIC-ACID BACTERIA | INGREDIENTS | FOOD SCIENCE & TECHNOLOGY | Bacteria | Powders | Life Sciences | Food and Nutrition | Food engineering
Journal Article
02/2012, ISBN 0470655984, 229
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise... 
Dairy products | Food | Composition | Analysis | Drying
Book
Food Research International, ISSN 0963-9969, 03/2020, Volume 129, p. 108847
The rheological properties and microstructure of dairy gels involve the connectivity between milk fat globules (MFG) and casein micelles that is affected by... 
Atomic force microscopy | Emulsion | Acid dairy gel | Homogenization | Whey protein aggregate | Milk fat globule surface | Process-induced changes | Protein network | Interface | Life Sciences | Food and Nutrition | Food engineering
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 03/2017, Volume 196, pp. 11 - 17
Spray-drying is expected to be a cost-efficient way to produce probiotic powders. Indeed, a novel simplified process was recently reported, using concentrated... 
Multi-stage drying | Probiotics | Storage | Spray-drying | Simulated digestion | Sweet whey | SURVIVAL | IMPROVE | BACTERIA | PROPIONIBACTERIUM-FREUDENREICHII | FOOD SCIENCE & TECHNOLOGY | FOODS | ENGINEERING, CHEMICAL | ADAPTATION | LACTOBACILLUS-RHAMNOSUS | Usage | Analysis | Green technology | Environmental engineering | Life Sciences | Food and Nutrition | Food engineering
Journal Article
02/2012, ISBN 1118307399
Annotation Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and... 
Web Resource
LWT - Food Science and Technology, ISSN 0023-6438, 09/2017, Volume 83, pp. 33 - 41
In general, milk powders are submitted to agglomeration in order to enhance their rehydration properties. This study evaluated the impact of six different... 
Fine recirculation | Rehydratability | Granulation | Dairy powder | WATER ACTIVITY | FOOD SCIENCE & TECHNOLOGY | DRIED DAIRY POWDERS | FLUIDIZED-BED | MICELLAR CASEIN POWDER | TIME | MILK POWDER | Analysis | Milk | Life Sciences | Food and Nutrition | Engineering Sciences | Food engineering | Chemical and Process Engineering
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 06/2017, Volume 79, pp. 355 - 360
Along with the increase in the fresh cheese production market, there is a concomitant increase in the volume of its by-product, lactic acid whey (LAW). This... 
Nanofiltration | Energy consumption | Lactic acid whey | Powder properties | Scale-up | EVAPORATION | REMOVAL | FOOD SCIENCE & TECHNOLOGY | LACTATE | LACTOSE CRYSTALLIZATION | DAIRY | MILK | Usage | Lactic acid | Milk | Life Sciences | Food and Nutrition | Food engineering
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2009, Volume 94, Issue 2, pp. 199 - 204
The most frequently used technique for dehydration of dairy products is spray drying. This is an effective method for preserving biological products as it does... 
Relative humidity | Dairy products | Water activity | Spray drying | Zeolite | Energy transfer | Mass transfer | HUMIDITY | QUALITY | FOOD SCIENCE & TECHNOLOGY | REACTION-ENGINEERING APPROACH | AIR | MODEL | PREDICTION | ENGINEERING, CHEMICAL | MEMBRANE MICROFILTRATION | MILK DROPLET | Thermodynamics | Dextrins | Zeolites | Humidity | Life Sciences | Food engineering | domain_sdv.ida.sma
Journal Article
Journal of Functional Foods, ISSN 1756-4646, 05/2016, Volume 23, pp. 453 - 463
Journal Article
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 06/2017, Volume 41, pp. 144 - 149
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 12/2015, Volume 166, pp. 356 - 363
A new thin film concentration device based on a spinning cone evaporator has been specifically designed to process viscous products at low evaporation... 
Thin film evaporator | Concentration | Skim milk | WPC80 | Dairy powder | STORAGE | RHEOLOGICAL PROPERTIES | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | VISCOSITY | ENGINEERING, CHEMICAL | DESORPTION | TEMPERATURE | POWDER | SKIM-MILK | Dairy products | Life Sciences | Food and Nutrition | Engineering Sciences | Food engineering | Chemical and Process Engineering
Journal Article
Dairy Science & Technology, ISSN 1958-5586, 1/2008, Volume 88, Issue 1, pp. 45 - 52
The most widely used technique for dehydration of dairy products is spray drying. This is an effective method for preserving biological products as it does not... 
séchage par atomisation | Chemistry | Food Science | Microbiology | Agriculture | thermohygrometry | dairy powder | spray drying | water activity | poudre laitière | thermohygrométrie | activité de l’eau | Spray drying | Water activity | Dairy powder | Thermohygrometry | PRODUCTS | FOOD SCIENCE & TECHNOLOGY | Life Sciences | Food engineering | domain_sdv.ida.sma
Journal Article
Dairy Science and Technology, ISSN 1958-5586, 07/2007, Volume 87, Issue 4-5, pp. 481 - 488
The most widely used process for dehydration of dairy products is spray drying. This is an effective method for preserving biological products as it does not... 
Glass transition | Stickiness | Water activity | Dairy powder | CRYSTALLIZATION | GLASS-TRANSITION | TEMPERATURE | stickiness | FOOD SCIENCE & TECHNOLOGY | SORPTION | WATER-CONTENT | SKIM MILK POWDER | CASEIN | dairy powder | glass transition | water activity | Life Sciences | Agricultural sciences
Journal Article
Dairy Science & Technology, ISSN 1958-5586, 1/2008, Volume 88, Issue 1, pp. 31 - 43
Dairy powders are mainly obtained by spray drying, which is an effective process as it makes possible long-term storage at an ambient temperature. However, the... 
dairy powders | séchage par atomisation | Chemistry | Food Science | Microbiology | distribution des temps de séjour | Agriculture | residence time distribution | poudres laitières | spray drying | Spray drying | Dairy powders | Residence time distribution | FOOD SCIENCE & TECHNOLOGY | DAIRY-PRODUCTS | Life Sciences | Food engineering | domain_sdv.ida.sma
Journal Article
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 2005, Volume 6, Issue 1, pp. 45 - 50
The introduction of a thermohygrometer into the outlet air of a spray-drying chamber allows measurement and observation of absolute and relative humidities. As... 
Spray drying | Thermohygrometer | Water activity | Mass balances | Dairy powder | thermohygrometer | dairy powder | mass balances | spray drying | water activity | FOOD SCIENCE & TECHNOLOGY | Sensors | Life Sciences
Journal Article
Dairy Science and Technology, ISSN 1958-5586, 07/2007, Volume 87, Issue 4-5, pp. 425 - 432
Rehydration is an essential quality attribute of a dairy powder, as most powders are dissolved before use. However, there can be problems associated with the... 
Rehydration | Micellar casein | Wettability | Dispersibility | Powder | Solubility | NATIVE PHOSPHOCASEINATE | NMR RELAXOMETRY | micellar casein | rehydration | MEMBRANE MICROFILTRATION | MILK POWDERS | FOOD SCIENCE & TECHNOLOGY | dispersibility | wettability | solubility | powder | Life Sciences | Agricultural sciences
Journal Article
Dairy Science & Technology, ISSN 1958-5586, 2008, Volume 88, Issue 1, pp. 31 - 43
Journal Article
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