The impact of combination of solution plasma processing and pulsed electric field on the viability of probiotic bacteria, microbial growth, and structure of yoghurt drink-Reference-Cited by-同舟云学术

The impact of combination of solution plasma processing and pulsed electric field on the viability of probiotic bacteria, microbial growth, and structure of yoghurt drink

Published:2022-04-22 Issue:7 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Akarca Gokhan¹^ORCID,Ozkan Mehmet²^ORCID,Ozcan Tulay³^ORCID

Affiliation:

1. Faculty of Engineering, Department of Food Engineering Afyon Kocatepe University Afyonkarahisar Turkey

2. Faculty of Science and Literature, Department of Physics Afyon Kocatepe University Afyonkarahisar Turkey

3. Faculty of Agriculture, Department of Food Engineering Bursa Uludag University Bursa Turkey

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16616

Reference94 articles.

1. Physico-chemical changes in casein micelles of buffalo and cow milks as a function of alkalinisation

2. Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages;Akarca G.;Brazilian Journal of Food Technology,2020

3. Polymer degradation by solution plasma technique: Online monitoring of viscosity;Akyuz A.;SDU Journal of Technical Sciences,2016

4. Degradation of Polyvinylpyrrolidone by Solution Plasma Process

5. Hazards of a ‘healthy’ trend? An appraisal of the risks of raw milk consumption and the potential of novel treatment technologies to serve as alternatives to pasteurization

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