Processing of yogurt-based products with pulsed electric fields: Microbial, sensory and physical evaluations

Journal of Food Processing and Preservation

Volumn 28, Issue 3, 2004, Pages 161-178

  Yeom, H W ^a   Evrendilek, G Akdemir ^b   Jin, Z T ^c   Zhang, Q H ^c  

^a Campbell Soup Supply Company   (United States)

^b MUSTAFA KEMAL UNIVERSITY   (Turkey)

^c OHIO STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; ELECTRIC FIELD EFFECTS; FRUITS; HEAT TREATMENT; PH EFFECTS; PILOT PLANTS; VISCOSITY;

AEROBIC BACTERIA; FRUIT JELLY; MICROBIAL STABILITY; PULSED ELECTRIC FIELDS (PEF);

DAIRY PRODUCTS;

BACTERIA; DAIRY PRODUCTS; ELECTRIC FIELDS; FRUITS; HEAT TREATMENT; PH; PILOT PLANTS; VISCOSITY;

BACTERIA (MICROORGANISMS); MUS; ZEA MAYS;

EID: 6944246288     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2004.tb00818.x     Document Type: Article

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