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Comparison of high intensity ultrasound and heat treatment for extending shelf life of a fermented milk beverage

  • Published:2023-06 Issue: Volume:141 Page:105617
  • ISSN:0958-6946
  • Container-title:International Dairy Journal
  • language:en
  • Short-container-title:International Dairy Journal

Author:

Kilic-Akyilmaz M.,Kurt C.,Uzunoglu T.P.,Turkmen F.,Gunes G.,Erem E.

Funder

Türkiye Bilimsel ve Teknolojik Araştırma Kurumu

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference40 articles.

1. Recent advances in dual effect of power ultrasound to microorganisms in dairy industry: Activation or inactivation;Akdeniz;Critical Reviews in Food Science and Nutrition,2022

2. Thermosonication as an alternative method for processing, extending the shelf life, and conserving the quality of pulque: A non-dairy Mexican fermented beverage;Alcántara-Zavala;Ultrasonics Sonochemistry,2021

3. Rheological properties of acid gels prepared from heated pH-adjusted skim milk;Anema;Journal of Agricultural and Food Chemistry,2004

4. Applications of ultrasound in food and bioprocessing;Ashokkumar;Ultrasonics Sonochemistry,2015

5. A study for utilization of pectin in manufacture of long-life ayran;Atamer;Journal of Food,1999

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