High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing-Reference-Cited by-同舟云学术

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High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing

Published:2010-10 Issue:10 Volume:21 Page:483-493
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

da Cruz Adriano Gomes,Fonseca Faria José de Assis,Isay Saad Susana Marta,André Bolini Helena Maria,Sant′Ana Anderson Souza,Cristianini Marcelo

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Cited by 59 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

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2. The Effect of High-Pressure Processing of Caprine Milk on the Production and Properties of Yoghurt;Foods;2024-04-26

3. Impact of high-pressure homogenisation of milk on physicochemical, microbiological, and textural characteristics of sheep milk yoghurt;International Dairy Journal;2023-09

4. Review - Sporeforming probiotic bacteria: Characteristics, health benefits, and technological aspects for their applications in foods and beverages;Trends in Food Science & Technology;2023-08

5. Probiotic characterization and in vitro functional properties of lactic acid bacteria isolated in Thailand;ScienceAsia;2023

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