Can ultrasound treatment replace conventional high temperature short time pasteurization of milk? A critical review
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference301 articles.
1. Impact of ultrasound pretreatment on whey protein hydrolysis by vegetable proteases;Abadía-García;Innovative Food Science & Emerging Technologies,2016
2. An overview of ultrasound-assisted food-grade nanoemulsions;Abbas;Food Engineering Reviews,2013
3. Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria;Abesinghe;International Dairy Journal,2019
4. Effect of ultrasonication on the physicochemical properties of milk fat globules of Bubalus bubalis (water buffalo) under processing conditions: A comparison with shear-homogenization;Abesinghe;Innovative Food Science & Emerging Technologies,2020
5. Impact of nonthermal processing on different milk enzymes;Ahmad;International Journal of Dairy Technology,2019
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