Effects of concentration by block freezing and vacuum evaporation on the physicochemical properties and digestibility of whey

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2023-04-17 DOI:10.1080/19476337.2023.2196321

Belissa Cochachin-Carrera, Jorge Moreno-Cuevas, N. Carvajal-Mena

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块冷冻浓缩和真空蒸发浓缩对乳清理化性质和消化率的影响

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来源期刊

Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.40

自引率

0.00%

发文量

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.