Characterization of volatile aroma compounds in cold plasma‐treated milk-Reference-Cited by-同舟云学术

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Characterization of volatile aroma compounds in cold plasma‐treated milk

Published:2022-09 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Dharini Manoharan¹,Jaspin Stephen¹,Jagan Mohan Rangarajan²,Mahendran Radhakrishnan¹

Affiliation:

1. Centre of excellence in Non‐Thermal Processing National Institute of Food Technology, Entrepreneurship and Management Thanjavur India

2. Department of Food Product Development National Institute of Food Technology, Entrepreneurship and Management Thanjavur India

Funder

Science and Engineering Research Board

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17059

Reference62 articles.

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

2. Effect of plasma bubbling on free radical production and its subsequent effect on the microbial and physicochemical properties of Coconut Neera

3. Plasma processes at atmospheric and low pressures

4. Flavours and Off-Flavours in Milk and Dairy Products

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Air and argon cold plasma effects on lipolytic enzymes inactivation, physicochemical properties and volatile profiles of lightly-milled rice;Food Chemistry;2024-07

2. Effect of pineapple core powder on white finger millet vegan probiotic beverage: Nutrition, sensory and storage;Food Chemistry Advances;2024-06

3. Synergistic Approach to Green Coffee Bean Bioactive Extraction: Integrating Cold Plasma Bubbling and In Situ High-Pressure Processing;IEEE Transactions on Plasma Science;2024

4. Cold plasma processing of sesame milk: Changes on physicochemical properties, nutrition, anti-nutritional factors, protein structure and allergenicity;Applied Food Research;2023-12

5. High pressure processing of whole soymilk: Effect on allergenicity, anti-nutritional factor, lipoxygenase activity and E-nose-aroma characteristics;Food Chemistry Advances;2023-12

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