Effect of high pressure processing on dispersive and aggregative properties of almond milk-Reference-Cited by-同舟云学术

Effect of high pressure processing on dispersive and aggregative properties of almond milk

Published:2016-02-10 Issue:11 Volume:96 Page:3821-3830
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Dhakal Santosh¹,Giusti M Monica¹,Balasubramaniam VM¹²

Affiliation:

1. Department of Food Science & Technology; The Ohio State University; Columbus OH 43210 USA

2. Department of Food Agricultural and Biological Engineering; The Ohio State University; Columbus OH 43210 USA

Funder

USDA National Institute for Food and Agriculture HATCH

Ohio Agricultural Development Corporation (OARDC)

Center for Advanced Processing and Packaging Studies (CAPPS)

Fulbright Scholarship Board and the United States Education Foundation, Nepal (USEF-N)

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference67 articles.

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3. Almond milk fermented with different potentially probiotic bacteria improves iron uptake by intestinal epithelial (Caco-2) cells;Bernat;Int J Food Studies,2015

4. Latif R Dairy alternative beverage market reached $ 1.33 billion in 2011 http://www.bevnet.com/news/2012/dairy-alternative-beverage-market-reached-1-33-billion-in-2011

5. Almond (Prunus dulcis L.) protein quality;Ahrens;Plant Food Hum Nutr,2005

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