Optimization of Ultrasound-Assisted Stabilization and Formulation of Almond Milk-Reference-Cited by-同舟云学术

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Optimization of Ultrasound-Assisted Stabilization and Formulation of Almond Milk

Published:2015-11-20 Issue:5 Volume:40 Page:828-839
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Maghsoudlou Yahya¹,Alami Mehran¹,Mashkour Mana²,Shahraki Masoud Hashemi³

Affiliation:

1. College of Food Technology; Gorgan University of Agricultural Sciences and Natural Resources; Basij Square Gorgan 49138-15739 Iran

2. Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Basij Square Gorgan 49138-15739 Iran

3. Food Science and Technology; Department of Food Processing; Research Institute of Food Science and Technology; Mashhad Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12661/fullpdf

Reference40 articles.

1. Emulsification by ultrasound: Drop size distribution and stability;Abismaıl;Ultrason. Sonochem.,1999

2. Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach;Amini Sarteshnizi;LWT - Food Sci. Technol.,2015

3. Impact of ultrasound on dairy spoilage microbes and milk components;Cameron;Dairy Sci. Technol.,2010

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