Enhancement of antioxidant activity and physicochemical properties of yogurt enriched with concentrated strawberry pulp obtained by block freeze concentration.
Sign Up to like & getrecommendations! Published in 2018 at "Food research international"
DOI: 10.1016/j.foodres.2017.10.006
Abstract: Strawberry juice was concentrated using block freeze concentration process. The concentrate was used to produce two yogurts with different concentrations of cryoconcentrated strawberry pulp (15% and 30%). Total lactic acid bacteria count, physicochemical and rheological… read more here.
Keywords: freeze concentration; antioxidant activity; strawberry pulp; block freeze ... See more keywords
Multi-stage block freeze-concentration of green tea (Camellia sinensis) extract
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DOI: 10.1016/j.jfoodeng.2020.110381
Abstract: Abstract Tea is the third most consumed beverage in the world. It has bioactive compounds that provide health benefits; for that reason, concentrating this product is a good alternative for different industries. Block freeze-concentration is… read more here.
Keywords: freeze concentration; concentration; green tea; block freeze ... See more keywords
Vacuum-Assisted Block Freeze Concentration Studies in Cheese Whey and Its Potential in Lactose Recovery
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DOI: 10.3390/foods12040836
Abstract: Block freeze concentration (BFC) is considered an emerging technology which allows the acquiring of high quality organoleptic products, due to the low temperatures employed. In this study we have outlined how the vacuum-assisted BFC of… read more here.
Keywords: freeze concentration; block freeze; concentration; vacuum assisted ... See more keywords