Potential applications of pulsed electric field in cheesemaking-Reference-Cited by-同舟云学术

Potential applications of pulsed electric field in cheesemaking

Published:2022-03-22 Issue:2 Volume:75 Page:270-288
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Gentès Marie‐Claude¹^ORCID,Caron Annie¹,Champagne Claude P¹^ORCID

Affiliation:

1. Saint‐Hyacinthe Development and Research Centre Agriculture and Agri‐Food Canada 3600 Casavant Boulevard West Saint‐Hyacinthe Quebec J2S 8E3 Canada

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12854

Reference123 articles.

1. Technical integrative approaches to cheese whey valorization towards sustainable environment

2. Pulsed electric field and mild heating for milk processing: a review on recent advances

3. An investigation on pulsed electric fields technology using new treatment chamber design

4. Concentration and purification of whey proteins by ultrafiltration

5. Fortification of queso fresco, cheddar and mozzarella cheese using selected sources of omega-3 and some nonthermal approaches

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