Changes in the shelf life stability of riboflavin, vitamin C and antioxidant properties of milk after (ultra) high pressure homogenization: Direct and indirect effects-Reference-Cited by-同舟云学术

Changes in the shelf life stability of riboflavin, vitamin C and antioxidant properties of milk after (ultra) high pressure homogenization: Direct and indirect effects

Published:2018-06 Issue: Volume:47 Page:161-169
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Sharabi Sion,Okun Zoya,Shpigelman Avi^ORCID

Funder

Israeli dairy council

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference57 articles.

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2. Total antioxidant capacity of colostrum, and transitional and mature human milk;Alberti-Fidanza;The Journal of Maternal-Fetal & Neonatal Medicine,2002

3. Effect of ultra high-pressure homogenization on hydro- and liposoluble milk vitamins;Amador-Espejo;Food Research International,2015

4. Technical note: Fat globule size effect on visible and shortwave near infrared spectra of milk;Bogomolov;Journal of Near Infrared Spectroscopy,2013

5. Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects;Briviba;Food Chemistry,2016

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