Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects

Food Chemistry

Volumn 192, Issue , 2016, Pages 82-89

  Briviba, Karlis ^a   Gräf, Volker ^a   Walz, Elke ^a   Guamis, Buenaventura ^b   Butz, Peter ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Almond milk; Antigenicity; Genotoxicity; Particle size; Ultra high pressure homogenization (UHPH)

Indexed keywords

ANTIGENS; FOOD PROCESSING; FOOD SAFETY; PARTICLE SIZE; PHYSIOLOGY;

ALMOND MILK; ANTIGENICITY; GENOTOXICITIES; PHYSICOCHEMICAL PROPERTY; PHYSIOLOGICAL EFFECTS; PROCESSING TECHNOLOGIES; TOXICOLOGICAL PROPERTIES; ULTRA-HIGH PRESSURE HOMOGENIZATIONS;

HIGH PRESSURE EFFECTS;

DISULFIDE; DNA; FAT DROPLET; IRON; OVALBUMIN; PHOSPHATIDYLCHOLINE; RIBOFLAVIN; THIAMINE; THIOL GROUP;

ALMOND; ALMOND MILK; ANTIGENICITY; ARTICLE; CELL VIABILITY; CONTROLLED STUDY; DISULFIDE BOND; DNA DAMAGE; DNA STRAND BREAKAGE; ENZYME INACTIVATION; ENZYME LINKED IMMUNOSORBENT ASSAY; FOOD PROCESSING; GENOTOXICITY; HEAT TREATMENT; HUMAN; HUMAN CELL; IMMUNOREACTIVITY; IN VITRO STUDY; LIGHT SCATTERING; PARTICLE SIZE; PHYSICAL CHEMISTRY; PROTEIN ANALYSIS; PROTEIN DENATURATION; PROTEIN PROTEIN INTERACTION; PROTEIN UNFOLDING; RAW FOOD; TRANSMISSION ELECTRON MICROSCOPY; ULTRA HIGH PRESSURE HOMOGENIZATION; ANIMAL; CHEMISTRY; FOOD HANDLING; MILK; MUTAGEN TESTING; PRESSURE; PROCEDURES;

PRUNUS DULCIS;

ANIMALS; FOOD HANDLING; MILK; MUTAGENICITY TESTS; PRESSURE; PRUNUS DULCIS;

EID: 84936817062     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.06.063     Document Type: Article

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