Results 211 to 220 of about 63,228 (255)
Some of the next articles are maybe not open access.

PROCESSING OF DAIRY INGREDIENTS BY ULTRA-SONICATION

2009
The viscosity and gelation properties of dairy ingredients may be modified by the use of carefully selected ultrasonication treatments. These properties are retained after freeze or spray drying. The method includes the use of ultrasonication alone at a frequency below 213 kHz.
Ashokkumar, M   +5 more
openaire   +2 more sources

Dairy processing sludge and co-products: A review of present and future re-use pathways in agriculture

Journal of Cleaner Production, 2021
Owen Fenton   +2 more
exaly  

Ultrasound in Dairy Processing

2021
Mayumi Silva, Jayani Chandrapala
openaire   +1 more source

Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products

Comprehensive Reviews in Food Science and Food Safety, 2021
Lilia Ahrne, Giovanni Barone
exaly  

Dairy Processing

2017
Leos J. Zeman, Andrew L. Zydney
openaire   +1 more source

Grassland Phosphorus and Nitrogen Fertiliser Replacement value of Dairy Processing Dewatered Sludge

Sustainable Production and Consumption, 2021
Owen Fenton   +2 more
exaly  

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