Behavior of functional compounds during freeze concentration of tofu whey

Journal of Food Engineering

Volumn 116, Issue 3, 2013, Pages 681-688

  Belen F ^a   Benedetti, S ^b   Sanchez J ^a   Hernandez E ^a   Auleda, J M ^a   Prudencio E S ^b   Petrus, J C C ^b   Raventos M ^a  

^a UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

^b FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Freeze concentration; Isoflavones; Wastewater tofu

Indexed keywords

CALCIUM AND MAGNESIUMS; FALLING FILM; FREEZE CONCENTRATION; FREEZING POINT; FUNCTIONAL COMPOUNDS; ISOFLAVONES; LIQUID WASTES; NEWTONIAN BEHAVIOR; RHEOLOGICAL CHARACTERIZATION; SEPARATION TECHNIQUES; TOFU WHEY;

FOOD PROCESSING; FOOD TECHNOLOGY;

FLAVONOIDS;

EID: 84874072623     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.01.019     Document Type: Article

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