This work focuses on the study of the concentration of lactose‐free milk using a combination
of progressive freezing concentration (PFC) with block freezing concentration (BFC). First …

Lactose‐free milk is rising in popularity among consumers due to its claim to be a better
digestible product compared to regular fluid milk. For that reason, concentrating on this food …

Freeze concentration (FC), a low‐cost alternative technology to separate and concentrate
high‐value compounds, was applied to three distinct craft ale beer styles—Witbier, Bitter …

BACKGROUND Coconut water has grown in popularity among people as a ready‐to‐drink
healthy beverage. Nevertheless, its future export expansion is restricted by high operating …

Coconut water is sterile and stable with its unique sensorial and nutritional qualities inside
the fruit, but gets spoiled as soon as it is extracted and exposed to the outside. Pink color …

Tender coconut water (TCW) is a natural and refreshing beverage for most of the consumer
group. It has low fat, low in calories, loaded with minerals and vitamins. The demand for …

Cette étude vise à étudier la faisabilité du couplage de la cryoconcentration et de la
lyophilisation pour la production de poudre de lait entier. Dans un premier temps, une étude …