High speed milk

Dairy Industries International

Volumn 69, Issue 11, 2004, Pages 30-32

  Huijs, Geertje ^a   Van Asselt, Arjan ^a   Verdurmen, Ruud ^a   De Jong, Peter ^a  

^a NIZO FOOD RESEARCH   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 10344229994     PISSN: 03088197     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Short Survey

References (10)

1. De Jong P& EJM Heesch (1998) Review: effect of pulsed electric fields on the quality of food products. Milchwissenschaft 53 4-8.
2. Pol IE, Arendonk WGC, Van Mastwijk HC, Krommer J, Smid EJ & R Moezelaar (2001) Sensitivities of germinating spores and car vacrol-adapted vegetative cells and spores of Bacillus cereus to nisin and pulsed-electric- field treatment. Applied and Environmental Microbiology 67 1693-1699.
3. De Jong P, Meeuwisse J, Van Heesch E J M & H C van der Horst (1998) Pasteurisation and sterilisation with pulsed electric fields. In: Proc. of 3rd Karlsruhe Nutrition Symposium, European Research towards Safer and Better Food (ed.V. Gaukel, W.E.L Spieß), Karlsruhe 391-393.
4. Wouters PC & J Raso (2001) Critical factors determining inactivation kinetics by pulsed electric field food processing. Trends in Food Science & Technology 12 112-121.
5. Rademacher B & HG Kessler (1997) High pressure inactivation of microorganisms and enzymes in milk and milk products. High Pressure Research in the Biosciences and Biotechnology (Heremans, K., ed.) 291-293.
6. Meyer RS, Cooper KL, Knorr D & HLM Lelieveld (2000) High-pressure sterilization of foods. Food Technology 11 67-72.
7. Van der Horst HC (2001) Membrane processing. In: Mechanisation and automation in dairy technology (A.Y.Tamine, B. Law, eds.) 296-317.
8. IDF (International Dairy Federation)(1997) Implications of micro filtration on hygiene and identity of dairy product. Bulletin International Dairy Federation 320 8-40.
9. De Jong P (1996) Modelling and optimisation of thermal processing in the dairy industry, Montfoort, ISBN 90-9009034-7.
10. Verdurmen REM, te Giffel MC & de Jong P (2002) Bestaande en nieuwe technologieën: Inactiveren van bacteriële sporen - nu ook met behoud van smaak? Voedingsmiddelentechnologie 35 (25) 10-12.