Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk

LWT

Volumn 46, Issue 1, 2012, Pages 42-48

  Poliseli Scopel, Fábio H ^a   Hernández Herrero, Manuela ^a   Guamis, Buenaventura ^a   Ferragut, Victoria ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Chemical stability; Microbial quality; Physical stability; Soymilk; Ultra high pressure homogenization (UHPH)

Indexed keywords

AEROBIC BACTERIA; BACILLUS CEREUS; BACTERIOLOGY; CHEMICAL STABILITY; HEAT TREATMENT; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PASTEURIZATION;

DISPERSION STABILITY; INLET TEMPERATURE; MICROBIAL QUALITY; PHYSICAL STABILITY; SOY MILK; TRYPSIN INHIBITOR ACTIVITY; ULTRA-HIGH PRESSURE HOMOGENIZATIONS; ULTRAHIGH TEMPERATURE;

HIGH PRESSURE EFFECTS;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); GLYCINE MAX;

EID: 83955165303     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.11.004     Document Type: Article

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