کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4565053 | 1330958 | 2009 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Cryoconcentration technology in the bio-food industry: Principles and applications
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Cryoconcentration is a natural phenomenon which occurs during the ice thawing. More concentrated phase is then separated from the initial solution. This phenomenon was exploited for scientific objectives and the results were impressive. The use of the cryoconcentration technology in the bio-food industry makes it possible to obtain products of high nutritive, biological and organoleptic value. The aim of this review was to trace a detailed synthesis of the basic principles of this concentration and extraction technique, to summarize in one document the potential and principal applications reported in the literature and to try to predict the future and the necessary conditions for the industrial success of this technology.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 42, Issue 3, April 2009, Pages 679–685
Journal: LWT - Food Science and Technology - Volume 42, Issue 3, April 2009, Pages 679–685
نویسندگان
Mohammed Aider, Damien de Halleux,