Soymilk treated by ultra high-pressure homogenization: Acid coagulation properties and characteristics of a soy-yogurt product
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference36 articles.
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2. Reduction of levels of volatile components associated with the “beany” flavor in soymilk by lactobacilli and streptococci;Blagden;Journal of Food Science,2005
3. Inactivation by ultrahigh-pressure homogenization of Escherichia coli strains inoculated into orange juice;Briñez;Journal of Food Protection,2006
4. Inactivation of Listeria innocua in milk and orange juice by ultrahigh-pressure homogenization;Briñez;Journal of Food Protection,2006
5. Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high pressure homogenisation at inlet temperatures of 6 and 20°C;Briñez;Food Control,2007
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