High pressure processing and pulsed electric fields: Potential use in probiotic dairy foods processing

Trends in Food Science and Technology

Volumn 21, Issue 10, 2010, Pages 483-493

  da Cruz, Adriano Gomes ^a   Fonseca Faria, José de Assis ^a   Isay Saad, Susana Marta ^b   André Bolini, Helena Maria ^a   SantAna, Anderson Souza ^a   Cristianini, Marcelo ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

EMERGING TECHNOLOGIES; HIGH PRESSURE PROCESSING; HIGH PRESSURE TECHNOLOGY; HUMAN HEALTH; MICROBIAL GROUPS; MILK PRODUCTS; POTENTIAL APPLICATIONS; PROBIOTIC CULTURES; PROBIOTICS; PROCESSED FOODS; PRODUCT SHELF LIFE; PULSED ELECTRIC FIELD;

DAIRIES; DAIRY PRODUCTS; ELECTRIC FIELDS;

FOOD PROCESSING;

EID: 77957914107     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2010.07.006     Document Type: Review

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