Comparative thermal impact of two UHT technologies, continuous ohmic heating and direct steam injection, on the nutritional properties of liquid infant formula-Reference-Cited by-同舟云学术

Comparative thermal impact of two UHT technologies, continuous ohmic heating and direct steam injection, on the nutritional properties of liquid infant formula

Published:2016-06 Issue: Volume:179 Page:36-43
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Roux Stéphanie,Courel Mathilde,Birlouez-Aragon Inès,Municino Francesco,Massa Mario,Pain Jean-Pierre

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

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4. Fundamentals of Heat and Mass Transfer;Bergman,2011

5. Method for evaluating the heat treatment to which a proteinic nutrient such as milk is subjected;Birlouez-Aragon,2002

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