Technological aspects and potential applications of (ultra) high-pressure homogenisation

Trends in Food Science and Technology

Volumn 31, Issue 1, 2013, Pages 13-26

  Dumay, Eliane ^a   Chevalier Lucia, Dominique ^a   Picart Palmade, Laëtitia ^a   Benzaria, Amal ^a   Gràcia Julià, Alvar ^a   Blayo, Claire ^a  

^a UNIV MONTPELLIER   (France)

Author keywords

[No Author keywords available]

Indexed keywords

COSMETIC INDUSTRY; FLOW CHARAC-TERISTICS; HIGH PRESSURE TECHNOLOGY; HIGH-PRESSURE HOMOGENISATION; MICROBIAL INACTIVATION; STRUCTURAL CHANGE; SUBMICRON EMULSION; TECHNOLOGICAL ASPECTS;

BIOTECHNOLOGY;

FOOD TECHNOLOGY;

EID: 84877810140     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2012.03.005     Document Type: Review

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