High hydrostatic pressure technology in dairy processing: A review
Consumers demand high quality foods, which are fresh, tasty and nutritious; this has created
considerable interest in the development of new food processing techniques. Presently, non …
considerable interest in the development of new food processing techniques. Presently, non …
[HTML][HTML] UV inactivation of milk-related microorganisms with a novel electrodeless lamp apparatus
G Lu, C Li, P Liu - European food research and technology, 2011 - Springer
A novel UV apparatus based on Dean vortex technology is designed for inactivating bacteria
in milk. In this apparatus, the milk flows through a helical quartz tube coiling around an …
in milk. In this apparatus, the milk flows through a helical quartz tube coiling around an …
Effect of high-pressure treatment on the volatile profile of a mature raw goat milk cheese with paprika on rind
FJ Delgado, J González-Crespo, R Cava… - Innovative Food Science …, 2011 - Elsevier
The effect of high pressure (HP) treatment at 400MPa and 600MPa on the volatile profile of
mature raw goat milk cheeses with paprika on the rind was studied in cheese treated at day …
mature raw goat milk cheeses with paprika on the rind was studied in cheese treated at day …