Effect of high pressure processing on the safety, shelf life and quality of raw milk-Reference-Cited by-同舟云学术

Effect of high pressure processing on the safety, shelf life and quality of raw milk

Published:2019-03 Issue: Volume:52 Page:325-333
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Stratakos Alexandros Ch.,Inguglia Elena S.,Linton Mark^ORCID,Tollerton Joan,Murphy Liam,Corcionivoschi Nicolae,Koidis Anastasios^ORCID,Tiwari Brijesh K.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference51 articles.

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2. High pressure treatment effect on physicochemical and nutritional properties of fluid foods during storage: A review;Barba;Comprehensive Reviews in Food Science and Food Safety,2012

3. Opportunities and challenges in pulsed electric field processing of dairy products;Buckow;International Dairy Journal,2014

4. Structural changes induced by high-pressure processing in micellar casein and milk protein concentrates;Cadesky;Journal of Dairy Science,2017

5. High hydrostatic pressure technology in dairy processing: A review;Chawla;Journal of Food Science and Technology,2011

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