Milk Processed by Pulsed Electric Fields: Evaluation of Microbial Quality, Physicochemical Characteristics, and Selected Nutrients at Different Storage Conditions-Reference-Cited by-同舟云学术

Milk Processed by Pulsed Electric Fields: Evaluation of Microbial Quality, Physicochemical Characteristics, and Selected Nutrients at Different Storage Conditions

Published:2011-04-27 Issue:5 Volume:76 Page:S289-S299
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Bermúdez-Aguirre Daniela,Fernández Sulmer,Esquivel Heracleo,Dunne Patrick C.,Barbosa-Cánovas Gustavo V.

Publisher

Wiley

Subject

Food Science

Reference42 articles.

1. Synergistic effect of temperature and pulsed electric field on inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in liquid egg yolk;Amiali;J Food Eng,2007

2. Critical electric field strengths of onion tissues treated by pulsed electric fields;Asavasanti;J Food Sci,2010

3. Milk processing by high intensity pulsed electric fields;Bendicho;Trends Food Sci Technol,2002

4. Reduction of protease activity in milk by continuous flow high-intensity pulsed electric field treatments;Bendicho;J Dairy Sci,2003

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