Protease stability in bovine milk under combined thermal-high hydrostatic pressure treatment

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 3, 2009, Pages 314-320

  Bilbao Sáinz, Cristina ^a   Younce, Frank L ^a   Rasco, Barbara ^a   Clark, Stephanie ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Bovine milk; High pressure; Homogenization; Pasteurization; Protease; Thermal inactivation

Indexed keywords

BOVINE MILK; HIGH PRESSURE; HOMOGENIZATION; PASTEURIZATION; PROTEASE; THERMAL INACTIVATION;

ATMOSPHERIC PRESSURE; ATMOSPHERIC TEMPERATURE; ENZYMES; HIGH PRESSURE LIQUID CHROMATOGRAPHY; HYDRAULICS; HYDRODYNAMICS; HYDROSTATIC PRESSURE; RATE CONSTANTS; SYSTEM STABILITY; THERMAL EFFECTS;

PRESSURE EFFECTS;

BACILLUS SUBTILIS; BOVINAE;

EID: 67349263515     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.01.003     Document Type: Article

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