Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry

Food Engineering Reviews

Volumn 7, Issue 2, 2015, Pages 130-142

  Zamora, A ^a   Guamis, B ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Alternative to conventional treatments; Emerging food processing technology; Food beverages; Fresh like products; Ultra high pressure homogenisation

Indexed keywords

DAIRY PRODUCTS; EMULSIFICATION; FOOD PRODUCTS; FRUIT JUICES; FRUITS;

CONVENTIONAL TREATMENTS; EUROPEAN RESEARCH PROJECT; FOOD PROCESSING TECHNOLOGY; FRESH-LIKE PRODUCTS; INACTIVATION OF MICROORGANISMS; MAXIMUM TEMPERATURE; SENSORY CHARACTERISTICS; ULTRA-HIGH;

FOOD PROCESSING;

EID: 84931567742     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-014-9097-4     Document Type: Review

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