Quality Characteristics and Shelf-Life of Ultra-High Pressure Homogenized (UHPH) Almond Beverage-Reference-Cited by-同舟云学术

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Quality Characteristics and Shelf-Life of Ultra-High Pressure Homogenized (UHPH) Almond Beverage

Published:2015-05-20 Issue:4 Volume:4 Page:159-172
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Ferragut Victoria,Valencia-Flores Dora,Pérez-González Marianita,Gallardo Joan,Hernández-Herrero Manuela

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

http://www.mdpi.com/2304-8158/4/2/159/pdf

Reference26 articles.

1. Almonds decrease postprandial glycemia, insulinemia, and oxidative damage in healthy individuals;Jenkins;J. Nutr.,2006

2. Analysis of a new type of high pressure homogeniser. A study of the flow pattern

3. Microbial Inactivation Kinetics in Soymilk during Continuous Flow High-Pressure Throttling

4. Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics

5. Characteristics of soymilk pasteurized by ultra high pressure homogenization (UHPH)

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