Microbiological and enzymatic activity of bovine whole milk treated by pulsed electric fields
Author:
Affiliation:
1. Department of Food Science; Gregory Building; 276 Leith Walk Dunedin 9054 New Zealand
2. Riddet Institute; Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12379/fullpdf
Reference53 articles.
1. Effects of high voltage electric pulses on protein based food constituents and structures;Barsotti;Trends in Food Science & Technology,2002
2. Milk processed by pulsed electric fields: evaluation of microbial quality, physicochemical characteristics, and selected nutrients at different storage conditions;Bermúdez-Aguirre;Journal of Food Science,2011
3. Opportunities and challenges in pulsed electric field processing of dairy products;Buckow;International Dairy Journal,2014
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