High-pressure and temperature effects on the inactivation of Bacillus amyloliquefaciens, alkaline phosphatase and storage stability of conjugated linoleic acid in milk

Innovative Food Science and Emerging Technologies

Volumn 26, Issue , 2014, Pages 59-66

  Martínez Monteagudo, Sergio I ^a   Gänzle, Michael G ^a   Saldaña, Marleny D A ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Alkaline phosphatase; Bacillus amyloliquefaciens; Conjugated linoleic acid; High pressure sterilization; Milk storage stability; Nisin

Indexed keywords

ANTIBIOTICS; BACTERIOLOGY; DAIRIES; FOOD STORAGE; HIGH PRESSURE EFFECTS; PHOSPHATASES; STERILIZATION (CLEANING);

ALKALINE PHOSPHATASE; BACILLUS AMYLOLIQUEFACIENS; CONJUGATED LINOLEIC ACID; HIGH PRESSURE STERILIZATIONS; NISIN; STORAGE STABILITY;

LINOLEIC ACID;

BACILLUS AMYLOLIQUEFACIENS;

EID: 84916223081     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2014.05.003     Document Type: Article

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