Homogenization of Milk: High–Pressure Homogenization
Author:
Publisher
Elsevier
Reference55 articles.
1. Modification of enzymes by use of high-pressure homogenization;Aguilar;Food Res. Int.,2018
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. Combination of homogenization, citrus extract and vanillic acid for the inhibition of some spoiling and pathogenic bacteria representative of dairy microflora;Bevilacqua;Food Bioprocess Technol.,2013
5. Two nonthermal technologies for food safety and quality—ultrasound and high pressure homogenization: effects on microorganisms, advances, and possibilities: a review;Bevilacqua;J. Food Protect.,2019
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