Effect of ultra-high-pressure homogenization at moderate inlet temperatures on volatile profile of milk-Reference-Cited by-同舟云学术

Effect of ultra-high-pressure homogenization at moderate inlet temperatures on volatile profile of milk

Published:2017-02-21 Issue:5 Volume:40 Page:e12548
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Amador-Espejo G. G.¹²^ORCID,Gallardo-Chacón J. J.²,Juan B.²,Trujillo A. J.²

Affiliation:

1. CONACYT - Centro de Investigación en Biotecnología Aplicada-IPN, Ex-Hacienda San Juan Molino Carretera Estatal Tecuexcomac, Tepetitla Km 1.5; 90700 Tlaxcala Mexico

2. Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA Consolider, Departament de Ciència Animal i dels Aliments; Universitat Autònoma de Barcelona; Bellaterra, Barcelona 08193 Spain

Funder

Ministry of Science and Innovation

Ministerio de Educación y Ciencia

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12548/fullpdf

Reference29 articles.

1. Volatile sulfur compounds in pasteurised and UHT milk during storage;Al-Attabi;Dairy Science & Technology,2014

2. Fluid Milk and Cream Products;Alvarez;The Sensory Evaluation of Dairy Products,2009