Effect of high hydrostatic pressure on physicochemical and biochemical properties of milk-Reference-Cited by-同舟云学术

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Effect of high hydrostatic pressure on physicochemical and biochemical properties of milk

Published:2005-10-06 Issue:3-4 Volume:222 Page:392-396
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Altuner Ergin Murat,Alpas Hami,Erdem Yasar Kemal,Bozoglu Faruk

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-005-0072-4.pdf

Reference17 articles.

1. Bonomi F, Lametti S, Pagliarini E, Peri E (1988) Milchwissenschaft 43:281–285

2. Hendrickx MEG (2001) IFT-techno-program paper

3. Gaucheron F, Famelart MH, Marielle F, Raulot K, Michel F, LeGract Y (1997) Food Chem 59:439–447

4. Hinrichs J, Rademscher B, Kessler HG (1996) In: IDF Doc 9602 heat treatments and alternative methods, pp 185–201

5. Rademacher B, Kessler HG (1996) In: Proceedings of meeting of the European High Pressure Research Group, Lueven, Belgium

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3. Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing;Foods;2023-07-12

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5. Reduction of the levels of 5-hydroxymethylfurfural and advanced glycation end products in milk by the combination of high pressure and moderate heat pre-incubation;European Food Research and Technology;2022-12-27

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