Impact of high-pressure processing on microbial shelf-life and protein stability of refrigerated soymilk

Food Microbiology

Volumn 26, Issue 8, 2009, Pages 794-800

  Smith, K ^a   Mendonca, A ^a   Jung, S ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

High pressure processing; Injury; Shelf life; Soymilk

Indexed keywords

SOYBEAN PROTEIN;

ARTICLE; FOOD CONTROL; FOOD PRESERVATION; FREEZING; HYDROSTATIC PRESSURE; METHODOLOGY; PROTEIN STABILITY; SAFETY; SOYBEAN MILK; STANDARD; TASTE; TEMPERATURE; TIME;

CONSUMER PRODUCT SAFETY; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROSTATIC PRESSURE; PROTEIN STABILITY; REFRIGERATION; SOY MILK; SOYBEAN PROTEINS; TASTE; TEMPERATURE; TIME FACTORS;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; GLYCINE MAX;

EID: 70349771954     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.05.001     Document Type: Article

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