01864naa a2200301 a 450000100080000000500110000800800410001902400490006010000190010924501380012826000090026652009720027565000190124765000130126665000150127965000170129465300270131165300190133865300180135765300160137565300270139170000160141870000200143470000140145470000190146870000210148777300540150821449472022-07-26       2022    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1111/1750-3841.160272DOI1 aPRESTES, A. A.  aFreeze concentration techniques as alternative methods to thermal processing in dairy manufacturingba review.h[electronic resource]  c2022  aABSTRACT. Freeze concentration technology is applied to concentrate liquid foods at low temperatures, thus separating pure ice crystals from the final concentrate solution. This method is an interesting alternative to concentrate food with high water levels and significant nutritional value such as dairy products, since several bioactive compounds are reduced when exposed to elevated temperatures. Considered that, this technique may be a great alternative to concentrating and maintaining both nutritional and sensory characteristics of liquid foods. The present review aims to introduce freeze concentration procedures as an eligible choice for conserving dairy products?, also addressing its effects on the dairy matrix. PRACTICAL APPLICATION. This study reports the main techniques of freeze concentration applications in dairy products, to be used both on an industrial and laboratory scale, aiming to improve the nutritional quality of the products obtained.  aDairy products  aFreezing  aSeparation  aCongelamento  aCompostos termolábeis  aConcentração  aConcentration  aLaticínios  aThermolabile compounds1 aHELM, C. V.1 aESMERINO, E. A.1 aSILVA, R.1 aCRUZ, A. G. da1 aPRUDENCIO, E. S.  tJournal of Food Sciencegv. 87, p. 488-502, 2022.