Change in color and volatile composition of skim milk processed with pulsed electric field and microfiltration treatments or heat pasteurization

Foods

Volumn 3, Issue 2, 2014, Pages 250-268

  Chugh, Anupam ^a   Khanal, Dipendra ^a   Walkling Ribeiro, Markus ^a,b   Corredig, Milena ^a   Duizer, Lisa ^a   Griffiths, Mansel W ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b Department of Obstetrics Gynecology   (United States)

Author keywords

Color degradation; Hurdle technology; Microfiltration (MF); Non thermal processing; Pulsed electric field (PEF); Skim milk; Thermal pasteurization; Volatile compounds

Indexed keywords

EID: 84923273605     PISSN: None     EISSN: 23048158     Source Type: Journal    
DOI: 10.3390/foods3020250     Document Type: Article

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