Effect of ultra‐high pressure homogenization combined with β‐cyclodextrin in the development of a cholesterol‐reduced whole milk-Reference-Cited by-同舟云学术

Effect of ultra‐high pressure homogenization combined with β‐cyclodextrin in the development of a cholesterol‐reduced whole milk

Published:2020-08-18 Issue:11 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Escobar Gianni Daniela¹^ORCID,Jorcin Santiago²^ORCID,Lema Patricia³^ORCID,Olazabal Laura⁴^ORCID,Medrano Alejandra²^ORCID,Lopez‐Pedemonte Tomas²^ORCID

Affiliation:

1. Latitud, Fundación LATU Montevideo Uruguay

2. Área de Tecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química Universidad de la República (UdelaR) Montevideo Uruguay

3. Instituto de Ingeniería Química, Facultad de Ingeniería Universidad de la República (UdelaR) Montevideo Uruguay

4. Laboratorio Tecnológico del Uruguay (LATU) Montevideo Uruguay

Funder

Agencia Nacional de Investigación e Innovación

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14845

Reference53 articles.

1. Use of β-cyclodextrin to decrease the level of cholesterol in milk fat

2. Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk

3. A review on the use of cyclodextrins in foods

4. Relevance of dietary glycerophospholipids and sphingolipids to human health

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1. β-Cyclodextrin as the Key Issue in Production of Acceptable Low-Cholesterol Dairy Products;Molecules;2022-05-03

2. Effect of processing conditions on measure of cholesterol removal from milk and cream;Monatshefte für Chemie - Chemical Monthly;2022-02-28

3. Application of β-cyclodextrin in the production of low-cholesterol milk and dairy products;Trends in Food Science & Technology;2022-01

4. Encapsulation of Lipids;Functionality of Cyclodextrins in Encapsulation for Food Applications;2021