Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization (†)

Non-thermal processing methods, such as pulsed electric field (PEF) and tangential-flow microfiltration (TFMF), are emerging processing technologies that can minimize the deleterious effects of high temperature short time (HTST) pasteurization on quality attributes of skim milk. The present study in...

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Detalles Bibliográficos
Autores principales: Chugh, Anupam, Khanal, Dipendra, Walkling-Ribeiro, Markus, Corredig, Milena, Duizer, Lisa, Griffiths, Mansel W.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302368/
https://www.ncbi.nlm.nih.gov/pubmed/28234317
http://dx.doi.org/10.3390/foods3020250

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302368/
https://www.ncbi.nlm.nih.gov/pubmed/28234317
http://dx.doi.org/10.3390/foods3020250

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