Quantification of lipolysis and lipid oxidation during cold storage of yogurts produced from milk treated by ultra-high pressure homogenization

Journal of Food Engineering

Volumn 89, Issue 1, 2008, Pages 99-104

  Serra, M ^a   Trujillo, A J ^a   Pereda, J ^a   Guamis, B ^a   Ferragut, V ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Lipid oxidation; Lipolysis; Ultra high pressure homogenization; Yogurt

Indexed keywords

COLD STORAGE; HEAT TREATMENT; HIGH PRESSURE ENGINEERING; HOMOGENIZATION METHOD; OXIDATION;

LIPID OXIDATION; MALONDIALDEHYDE; ULTRA-HIGH PRESSURE HOMOGENIZATION; YOGURT;

DAIRY PRODUCTS;

EID: 44649202732     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.04.010     Document Type: Article

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