Minimal processing for goat milk preservation: Effect of high‐pressure processing on its quality-Reference-Cited by-同舟云学术

Minimal processing for goat milk preservation: Effect of high‐pressure processing on its quality

Published:2021-05-25 Issue:7 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Razali Muhammad Faiz¹²^ORCID,Narayanan Sangitha¹,Md. Hazmi Nurul Ashikin¹³,Abdul Karim Shah Nor Nadiah¹,Mustapa Kamal Siti Mazlina¹^ORCID,Mohd Fauzi Noor Akhmazillah²,Sulaiman Alifdalino¹^ORCID

Affiliation:

1. Department of Process and Food Engineering Faculty of Engineering Universiti Putra Malaysia Serdang Malaysia

2. Department of Chemical Engineering Technology, Faculty of Engineering Technology Universiti Tun Hussein Onn Malaysia (UTHM) Batu Pahat Malaysia

3. Food Biotechnology Research Center Agro‐Biotechnology Institute (ABI), National Institutes of Biotechnology Malaysia (NIBM), MARDI Headquarters Serdang Malaysia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15590

Reference54 articles.

1. Influence of high pressure processing on microbial shelf life, sensory profile, soluble sugars, organic acids, and mineral content of milk- and soy-smoothies

2. Quality characteristics of no added sugar ready to drink milk supplemented with mango pulp

3. Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi

4. High-pressure Food Processing

5. Which Milk is Fresh?

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