Effect Of Ultra High-Pressure Homogenization on hydro- and liposoluble milk vitamins
Author:
Funder
Ministerio de Ciencia e Innovación
Ministerio de Educación y Ciencia
Publisher
Elsevier BV
Subject
Food Science
Reference43 articles.
1. Determination of vitamins A and E in infant milk formulae by high-performance liquid chromatography;Albala-Hurtado;Journal of Chromatography A,1997
2. Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk;Amador-Espejo;Journal of Dairy Science,2014
3. Inactivation of Bacillus spores inoculated in milk by Ultra High Pressure Homogenization;Amador-Espejo;Food Microbiology,2014
4. Impact of high-pressure processing on vitamin E (α-, γ-, and δ-tocopherol), vitamin D (cholecalciferol and ergocalciferol), and fatty acid profiles in liquid foods;Barba;Journal of Agricultural and Food Chemistry,2012
5. Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high pressure homogenisation at inlet temperatures of 6 and 20°C;Briñez;Food Control,2007
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