Effects of high-pressure processing on enzyme activity in milk and dairy products-Reference-Cited by-同舟云学术

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Effects of high-pressure processing on enzyme activity in milk and dairy products

Published:2023 Issue: Volume: Page:169-193
ISSN:
Container-title:Effect of High-Pressure Technologies on Enzymes
language:
Short-container-title:

Author:

Ribeiro Luma Rossi,Magalhães Isabela Soares,Tribst Alline Artigiani Lima,Leite Júnior Bruno Ricardo de Castro

Publisher

Elsevier

Reference108 articles.

1. Dairy Science and Technology;Walstra,2006

2. Composition and nutritional value of raw milk;Guetouache;J Issues Biol Sci Pharm Res,2014

3. Macro- and micronutrients in non-cow milk and products and their impact on human health;Fantuz,2016

4. Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems—a review;Munir;Innov Food Sci Emerg Technol,2019

5. The Dairy Industry: Process, Monitoring, Standards, and Quality;Burke,2018

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Pulsed electric field processing in the dairy sector: A review of applications, quality impact and implementation challenges;International Journal of Food Science & Technology;2024-02-14

2. Perspective Chapter: Beyond Delicious – The Hidden Functional Benefits of Cheese;Recent Trends on Cheese As Functional Food With Great Nutritive and Health Benefits [Working Title];2023-10-13

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