Cheese whey treated by membrane separation as a valuable ingredient for barley sourdough preparation

Journal of Food Engineering

Volumn 172, Issue , 2016, Pages 38-47

  Slukova M ^a   Hinkova A ^a   Henke, S ^a   Smrz F ^b   Lukacikova M ^a   Pour, V ^a   Bubnik Z ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

^b Zeelandia Company   (Czech Republic)

Author keywords

Barley; Cheese whey; Diafiltration; Extrusion; Fluid drying; Food preservatives; Propionic acids; Recovery; Rejection; Sourdough

Indexed keywords

AIR; CERAMIC MEMBRANES; DRYING; EXTRUSION; FOOD PRESERVATIVES; LACTIC ACID; MEMBRANE TECHNOLOGY; NANOFILTRATION; ORGANIC ACIDS; PELLETIZING; PILOT PLANTS; PROPIONIC ACID; RECOVERY; SUGARS; THERMAL PROCESSING (FOODS); ULTRAFILTRATION;

BARLEY; CHEESE WHEY; DIAFILTRATION; REJECTION; SOURDOUGH;

MEMBRANES;

EID: 84949623537     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.03.023     Document Type: Article

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