High-Pressure Technologies in Dairy Processing: Quality Maintenance and Increase in Consumption
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Elsevier
Reference141 articles.
1. Effect of high-pressure treatment of ewe raw milk curd at 200 and 300 MPa on characteristics of Hispánico cheese;Alonso;J. Dairy Sci.,2012
2. Inactivation of Bacillus spores inoculated in milk by ultra high pressure homogenization;Amador Espejo;Food Microbiol.,2014
3. Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk;Amador-Espejo;J. Dairy Sci.,2014
4. Effect of ultra high-pressure homogenization on hydro- and liposoluble milk vitamins;Amador-Espejo;Food Res. Int.,2015
5. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: time-dependent and steady-state shear;Augusto;J. Food Eng.,2012
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2. Influence of high isostatic pressure and thermal pasteurization on chemical composition, color, antioxidant properties and sensory evaluation of jabuticaba juice;LWT;2021-03
3. Impact of high-pressure treatment on casein micelles, whey proteins, fat globules and enzymes activity in dairy products: a review;Critical Reviews in Food Science and Nutrition;2020-12-21
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