Mineral Balance in Milk Heated Using Microwave Energy-Reference-Cited by-同舟云学术

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Mineral Balance in Milk Heated Using Microwave Energy

Published:2002-03-16 Issue:8 Volume:50 Page:2274-2277
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

de la Fuente Miguel Angel¹,Olano Agustín¹,Juárez Manuela¹

Affiliation:

1. Instituto del Frío (CSIC), Ciudad Universitaria s/n, 28040 Madrid, Spain, and Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0110349

Reference17 articles.

1. Assessment of the Thermal Treatment of Milk during Continuous Microwave and Conventional Heating

2. Effects of continuous flow microwave treatment on chemical and microbiological characteristics of milk

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2. Microwave heating in food processing;Food Packaging and Preservation;2024

3. Heat stability of sheep's skim milk: Aggregation and interaction of proteins;International Dairy Journal;2023-09

4. Microwave Heating of Human Milk With Direct Temperature Monitoring;Journal of Human Lactation;2021-10-27

5. Interactions of Milk Proteins With Minerals;Encyclopedia of Food Chemistry;2019

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