Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry-Reference-Cited by-同舟云学术

Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry

Published:2014-10-14 Issue:2 Volume:7 Page:130-142
ISSN:1866-7910
Container-title:Food Engineering Reviews
language:en
Short-container-title:Food Eng Rev

Author:

Zamora A.,Guamis B.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering

Link

http://link.springer.com/content/pdf/10.1007/s12393-014-9097-4.pdf

Reference97 articles.

1. Amador-Espejo GG, Suàrez-Berencia A, Juan B, Bárcenas ME, Trujillo AJ (2014) Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk. J Dairy Sci 97:659–671

2. Benzaria A, Maresca M, Taieb N, Dumay E (2013) Interaction of curcumin with phosphocasein micelles processed or not by dynamic high-pressure. Food Chem 138:2327–2337

3. Bouaouina H, Desrumaux A, Loisel C, Legrand J (2006) Functional properties of whey proteins as affected by dynamic high-pressure treatment. Int Dairy J 16:275–284

4. Briñez WJ, Roig-Sagués AX, Hernández Herrero MM, Guamis López B (2007) Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high pressure homogenisation at inlet temperatures of 6 and 20°C. Food Control 18:1282–1288

5. Butz P, Tauscher B (2007) Ultra high pressure homogenization of animal and vegetable milk: chemical aspects. 98th AOCS Annual Meeting and Expo. Abstracts p. 69

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