Improved process for decontamination of whey by a continuous flow-through pulsed light system-Reference-Cited by-同舟云学术

Improved process for decontamination of whey by a continuous flow-through pulsed light system

Published:2015-01 Issue: Volume:47 Page:599-605
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Artíguez Mari Luz,Martínez de Marañón Iñigo

Funder

PhD Grant of the Department of Education, Universities and Research of the Basque Government

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference54 articles.

1. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size;Anema;Journal of Dairy Research,2003

2. Influence of β-lactoglobulin and β-casein on Listeria innocua inactivation by pulsed light;Artíguez;International Journal of Food Microbiology,2012

3. UV-C treatment of soymilk in coiled tube UV reactors for inactivation of Escherichia coli W1485 and Bacillus cereus endospores;Bandla;LWT – Food Science and Technology,2012

4. Inactivation of Escherichia coli O157:H7 in liquid whole egg using combined pulsed electric field and thermal treatments;Bazhal;Lebensmittel-Wissenschaft und Technologie – Food Science and Technology,2006

5. The effect of pulsed electric fields (PEF) in combination with high intensity light pulses (HILP) on Escherichia coli inactivation and quality attributes in apple juice;Caminiti;Innovative Food Science & Emerging Technologies,2011

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