Hydrodynamic cavitation and its application in food and beverage industry: A review
Author:
Affiliation:
1. Department of Food Process EngineeringNIT Rourkela Rourkela Odisha India
2. Department of Food ScienceCornell University Ithaca New York
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13144
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1. Beer-brewing powered by controlled hydrodynamic cavitation: Theory and real-scale experiments
2. Gluten reduction in beer by hydrodynamic cavitation assisted brewing of barley malts
3. Innovative beer-brewing of typical, old and healthy wheat varieties to boost their spreading
4. Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model
5. High-pressure homogenization combined with sulfhydryl blockage by hydrogen peroxide enhance the thermal stability of chicken breast myofibrillar protein aqueous solution
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