Reduction of Protease Activity in Milk by Continuous Flow High-Intensity Pulsed Electric Field Treatments-Reference-Cited by-同舟云学术

Reduction of Protease Activity in Milk by Continuous Flow High-Intensity Pulsed Electric Field Treatments

Published:2003-03 Issue:3 Volume:86 Page:697-703
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Bendicho S.,Barbosa-Cánovas G.V.,Martín O.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference31 articles.

1. Effect of heat-resistant microbial lipase on flavor of ultra-high-temperature sterilized milk;Andersson;J. Dairy Sci.,1981

2. Effect of high intensity pulsed electric fields on a protease from Bacillus subtilis (poster 59H-16);Bendicho,2001

3. Bendicho, S. 2002. Efecto de la aplicación de pulsos eléctricos de alta intensidad de campo sobre enzimas y vitaminas en leche. Ph.D. Thesis. Univ. Lleida, Spain.

4. Effect of high intensity pulsed electric fields and heat treatments on vitamins of milk;Bendicho;J. Dairy Res.,2002

5. Effect of high intensity pulsed electric field and thermal treatments on a lipase from Pseudomonas fluorescens;Bendicho;J. Dairy Sci.,2002

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