Free Access Foreword Foreword p. 371 J.-L. Maubois and P. Schuck DOI: https://doi.org/10.1051/lait:2002100 PDF
Free Access Spray drying of dairy products: state of the art p. 375 Pierre Schuck DOI: https://doi.org/10.1051/lait:2002017 AbstractPDF (91.72 KB)References
Free Access Flow properties of industrial dairy powders p. 383 Jean Luc Ilari DOI: https://doi.org/10.1051/lait:2002018 AbstractPDF (118.9 KB)References
Free Access Influence of processing variables on the physicochemical properties of spray dried fat-based milk powders p. 401 James Kelly, Philip M. Kelly and Dermot Harrington DOI: https://doi.org/10.1051/lait:2002019 AbstractPDF (103.2 KB)References
Free Access Lactose crystallization: determination of α-lactose monohydrate in spray-dried dairy products p. 413 Pierre Schuck and Anne Dolivet DOI: https://doi.org/10.1051/lait:2002020 AbstractPDF (223.0 KB)References
Free Access The use of carbonyl analysis to follow the main reactions involved in the process of deterioration of dehydrated dairy products: prediction of most favourable degree of dehydration p. 423 Théo Efstathiou, Claude Feuardent, Serge Méjean and Pierre Schuck DOI: https://doi.org/10.1051/lait:2002021 AbstractPDF (194.4 KB)References
Free Access Water activity and hydration of dairy powders p. 441 Joël Hardy, Joël Scher and Sylvie Banon DOI: https://doi.org/10.1051/lait:2002022 AbstractPDF (179.3 KB)References
Free Access Modelling spray drying processes for dairy products p. 453 Ruud E.M. Verdurmen, Han Straatsma, Maykel Verschueren, Jan J. Van Haren, Erik Smit, Gerrald Bargeman and Peter De Jong DOI: https://doi.org/10.1051/lait:2002023 AbstractPDF (415.9 KB)References
Free Access NMR relaxometry as a non-invasive tool to characterize milk powders p. 465 Armel Davenel, Pierre Schuck, François Mariette and Gérard Brulé DOI: https://doi.org/10.1051/lait:2002024 AbstractPDF (137.9 KB)References
Free Access Importance of glass transition and water activity to spray drying and stability of dairy powders p. 475 Yrjö H. Roos DOI: https://doi.org/10.1051/lait:2002025 AbstractPDF (178.6 KB)References
Free Access The phase diagram of milk: a new tool for optimising the drying process p. 485 Gilles Vuataz DOI: https://doi.org/10.1051/lait:2002026 AbstractPDF (178.9 KB)References
Free Access Physico-chemical properties of instant Kheer mix p. 501 Alok Jha, Ashok Ambalal Patel and Ram Ran Bijoy Singh DOI: https://doi.org/10.1051/lait:2002027 AbstractPDF (111.4 KB)References
Free Access Manufacture and application of high milk protein powder p. 515 Vikram V. Mistry DOI: https://doi.org/10.1051/lait:2002028 AbstractPDF (404.8 KB)References
Free Access Development of spray dried orange juice blended skim milk powder p. 523 Ramachandra H.G. Rao and Pravin M. Gupta DOI: https://doi.org/10.1051/lait:2002029 AbstractPDF (64.18 KB)References
Free Access Effect of milk composition on spray-dried high-fat milk powders and their use in chocolate p. 531 Kieran Keogh, Myra Twomey, Brendan O'Kennedy and Donal Mulvihill DOI: https://doi.org/10.1051/lait:2002030 AbstractPDF (103.9 KB)References
Free Access Heat balance of a multistage spray-dryer: principles and example of application p. 541 Jean-Jacques Bimbenet, Pierre Schuck, Michel Roignant, Gérard Brulé and Serge Méjean DOI: https://doi.org/10.1051/lait:2002031 AbstractPDF (236.7 KB)References
