Mostrando 3 resultados de: 3
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Effect of High Pressure Technologies on Enzymes Science and Applications(1)
High Pressure Research(1)
Innovative Food Science and Emerging Technologies(1)
Área temáticas
Procesado de productos lácteos y afines(1)
Tecnología alimentaria(1)
Tecnología de las bebidas(1)
Objetivos de Desarrollo Sostenible
ODS 12: Producción y consumo responsables(2)
ODS 2: Hambre cero(2)
ODS 3: Salud y bienestar(2)
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scopus(3)
Applications of high-hydrostatic pressure on milk and dairy products: A review
ArticleAbstract: Interest in high-pressure (HP) applications on milk and dairy products has recently increased. PressPalabras claves:Applications, Diary products, High pressure, MilkAutores:Capellas M., Gervilla R., Guamis B.V., Jordi Saldo, Trujillo A.J.Fuentes:scopusHigh pressure applications in milk treatment for cheese-making and accelerated ripening
ArticleAbstract: Several studies have been carried out in order to evaluate the effect of high hydrostatic pressure oPalabras claves:Cheese, High pressure, Milk, RipeningAutores:Buffa M., Guamis B.V., Jordi Saldo, Sendra E., Trujillo A.J.Fuentes:scopusEffects of high-pressure homogenization on enzyme activity in milk and dairy products
OtherAbstract: In the dairy industry, microorganisms and enzymes can cause detrimental effects on product quality.Palabras claves:Dairy products, Enzyme activity, High pressure homogenization (HPH), MilkAutores:Essam Hebishy, Genaro Gustavo Amador-Espejo, Jessika Gonçalves dos Santos Aguilar, Luma Rossi Ribeiro, Trujillo A.J.Fuentes:scopus