Characteristics of soymilk pasteurized by ultra high pressure homogenization (UHPH)

Innovative Food Science and Emerging Technologies

Volumn 20, Issue , 2013, Pages 73-80

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

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Cold storage; Physic chemical analysis; Sensory analysis; Soymilk; Ultra high pressure homogenization (UHPH)

Indexed keywords

HIGH COLOR STABILITIES; HIGH-PRESSURE AND TEMPERATURES; MICROBIOLOGICAL REDUCTION; PHYSIC-CHEMICAL ANALYSIS; SENSORIAL QUALITIES; SENSORY ANALYSIS; SOY MILK; ULTRA-HIGH PRESSURE HOMOGENIZATIONS;

COLD STORAGE; COLOR; FLAVOR COMPOUNDS; HIGH PRESSURE EFFECTS; PASTEURIZATION; STABILITY;

FOOD PROCESSING;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; GLYCINE MAX;

EID: 84889088090     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.06.001     Document Type: Article

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