Effect Of Ultra High-Pressure Homogenization on hydro- and liposoluble milk vitamins

Food Research International

Volumn 77, Issue , 2015, Pages 49-54

  Amador Espejo, G G ^a,b   Gallardo Chacon, J J ^a   Nykanen H ^a   Juan, B ^a   Trujillo, A J ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^b UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

Author keywords

Heat treatments; Hydro and liposoluble vitamins; Milk; Ultra high pressure homogenization

Indexed keywords

AMIDES; FOOD PROCESSING; HEAT TREATMENT; VITAMINS;

FOLIC ACIDS; FRESH MILKS; INLET TEMPERATURE; MILK; NUTRITIONAL PROPERTIES; PHYSICOCHEMICAL CHARACTERISTICS; TREATED MILK; ULTRA-HIGH PRESSURE HOMOGENIZATIONS;

HIGH PRESSURE EFFECTS;

EID: 84943663786     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.04.025     Document Type: Article

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