Comparing the Effects of Ultra-High-Pressure Homogenization and Conventional Thermal Treatments on the Microbiological, Physical, and Chemical Quality of Almond Beverages-Reference-Cited by-同舟云学术

Comparing the Effects of Ultra-High-Pressure Homogenization and Conventional Thermal Treatments on the Microbiological, Physical, and Chemical Quality of Almond Beverages

Published:2013-01-30 Issue:2 Volume:78 Page:E199-E205
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Valencia-Flores Dora C.¹,Hernández-Herrero Manuela¹,Guamis Buenaventura¹,Ferragut Victoria¹

Affiliation:

1. Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA-Consolider Group; Dept. de Ciència Animal i dels Aliments, Facultat de Veterinària, Univ.; Autònoma de Barcelona; 08193; Bellaterra; Barcelona; Spain

Publisher

Wiley

Subject

Food Science

Reference28 articles.

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2. Ultra high pressure homogenization of soymilk: microbiological, physicochemical and microstructural characteristics;Cruz;Food Res Intl,2007

3. Flavor improvement of soybean preparation by genetic removal of lipoxygenase-2;Davies;J Am Oil Chem Soc,1997

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