The potential of pulsed electromagnetic field-generated shock waves for reducing microbial load and improving homogenization in raw milk-Reference-Cited by-同舟云学术

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The potential of pulsed electromagnetic field-generated shock waves for reducing microbial load and improving homogenization in raw milk

Published:2024-06 Issue:11 Volume:10 Page:e32204
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Seyfali Ehsan^ORCID,Khoshtaghaza Mohammad Hadi^ORCID,Rouhi Milad,Sarlak Zahra,Najafi Gholamhassan

Publisher

Elsevier BV

Reference52 articles.

1. Milk nutritional composition and its role in human health;Pereira;Nutrition,2014

2. Milk fat globule structure and function: nanoscience comes to milk production;Argov;Trends Food Sci. Technol.,2008

3. Milk intelligence: mining milk for bioactive substances associated with human health;Mills;Int. Dairy J.,2011

4. Applications of novel processing technologies to enhance the safety and bioactivity of milk;Soni;Compr. Rev. Food Sci. Food Saf.,2021

5. Measurement of homogenisation efficiency of milk by laser diffraction and centrifugation;Ransmark;Int. Dairy J.,2019

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluating the efficacy of low-energy shock waves in treating uropathogenic E. coli;International Urology and Nephrology;2024-09-03

2. Tmt-Based Quantitative Proteomics Reveals the Effects of Electromagnetic Field and Freezing Preservation Techniques on Mutton Quality;2024

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