A comparative study on the effects of boiling and ultrasonication on radical scavenging activity, casein particle size, and whiteness of milk

BACKGROUND AND AIM: Different processing treatments affect the functional properties of milk. This study aimed to evaluate the effects of boiling and ultrasonication on radical scavenging activity, micellar casein particle size, and the whiteness of milk. MATERIALS AND METHODS: Milk was subjected to...

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Detalles Bibliográficos
Autores principales: Hazra, Tanmay, Sindhav, Rohit, Sudheendra, Ch. V. K., Bumbadiya, Mitul, Govani, Radhika, Ramani, Vimal
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Veterinary World 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8404115/
https://www.ncbi.nlm.nih.gov/pubmed/34475698
http://dx.doi.org/10.14202/vetworld.2021.1784-1787

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8404115/
https://www.ncbi.nlm.nih.gov/pubmed/34475698
http://dx.doi.org/10.14202/vetworld.2021.1784-1787

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