Changes in the shelf life stability of riboflavin, vitamin C and antioxidant properties of milk after (ultra) high pressure homogenization: Direct and indirect effects

Innovative Food Science and Emerging Technologies

Volumn 47, Issue , 2018, Pages 161-169

  Sharabi, Sion ^a   Okun, Zoya ^a   Shpigelman, Avi ^a  

^a TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

Author keywords

(Ultra) high pressure homogenization; Antioxidative capacity; Milk; Riboflavin; Vitamin C

Indexed keywords

ANTIOXIDANTS; DEGRADATION; RETAIL STORES;

ANTIOXIDATIVE CAPACITY; HIGH PRESSURE HOMOGENIZATION; MILK; RIBOFLAVIN; VITAMIN C;

HIGH PRESSURE EFFECTS;

EID: 85042332281     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2018.02.014     Document Type: Article

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