Hochschulschrift

Improving the nutritional quality of dairy powders – analyzing and modeling lysine loss during spray drying as influenced by drying kinetics, thermal stress, physical state and molecular mobility

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Alternative title: Verbesserung der ernährungsphysiologischen Qualität von Milchpulver durch Analyse und Modellierung des Lysinverlustes während der Sprühtrocknung – Einfluss von Trocknungskinetik, thermischer Beanspruchung, physikalischem Zustand und molekularer Mobilität

Location: Deutsche Nationalbibliothek Frankfurt am Main

Extent: Online-Ressource

Language: Englisch

Notes: München, Technische Universität München, Diss., 2014

Classification: Ingenieurwissenschaften und Maschinenbau
Technische Chemie

Event: Veröffentlichung

(where): München

(who): Universitätsbibliothek der TU München

(when): 2014

Creator: Schmitz-Schug, Iris

Contributor: Kulozik, Ulrich M.
Peuker, Urs
Först, Petra

URN: urn:nbn:de:bvb:91-diss-20140212-1173385-0-7

Rights: Der Zugriff auf das Objekt ist unbeschränkt möglich.

Last update: 15.08.2025, 7:31 AM CEST

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Object type

Hochschulschrift

Associated

Schmitz-Schug, Iris
Kulozik, Ulrich M.
Peuker, Urs
Först, Petra
Universitätsbibliothek der TU München

Time of origin

2014

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Improving the nutritional quality of dairy powders – analyzing and modeling lysine loss during spray drying as influenced by drying kinetics, thermal stress, physical state and molecular mobility

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Other Objects (12)

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Improving the nutritional quality of dairy powders : analyzing and modeling lysine loss during spray drying as influenced by drying kinetics, thermal stress, physical state and molecular mobility

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Effect of feed composition and drying conditions on surface properties of multicomponent food powders produced by spray drying

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