Impact of UV-C treatment on the inactivation of microbes and amino acid composition in cow milk and buffalo milk: A comparative study-Reference-Cited by-同舟云学术

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Impact of UV-C treatment on the inactivation of microbes and amino acid composition in cow milk and buffalo milk: A comparative study

Published:2024-09 Issue: Volume:156 Page:105979
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Dasalkar Akshay H.^ORCID,Maguluri Raj Kumar,Vaishnav Salony Raghunath,Singh Sridevi Annapurna,Yannam Sudheer Kumar^ORCID

Publisher

Elsevier BV

Reference47 articles.

1. Nonthermal and thermal treatments impact the structure and microstructure of milk fat globule membrane;Ali;International Journal of Dairy Technology,2022

2. Near and mid infrared spectroscopy to assess milk products quality: A review of recent applications;Anjos;Journal of Dairy Research & Technology,2020

3. Investigate the efficacy of UV pretreatment on thermal inactivation of Bacillus subtilis spores in different types of milk;Ansari;Innovative Food Science & Emerging Technologies,2019

4. High pressure treatment effect on physicochemical and nutritional properties of fluid foods during storage: A review;Barba;Comprehensive Reviews in Food Science and Food Safety,2012

5. Inactivation of E. coli and L. innocua in milk by a thin film UV-C reactor modified with flow guiding elements (FGE);Barut Gök;International Journal of Food Microbiology,2021

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1. Exploring coffee's impact: Aflatoxins, phytochemicals, and public health considerations;Food Bioscience;2024-10

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