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Evaluating the Ultra-High Pressure Homogenization (UHPH) and Pasteurization effects on the quality and shelf life of donkey milk.
- Published in:
- International Journal of Food Studies, 2015, v. 4, p. 104, doi. 10.7455/ijfs/4.1.2015.a9
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- Article
Ultra-high-pressure homogenization ( UHPH) system for producing high-quality vegetable-based beverages: physicochemical, microbiological, nutritional and toxicological characteristics.
- Published in:
- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 5, p. 953, doi. 10.1002/jsfa.6769
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- Article
Ultra-high pressure homogenisation of milk: technological aspects of cheese-making and microbial shelf life of a starter-free fresh cheese.
- Published in:
- Journal of Dairy Research, 2012, v. 79, n. 2, p. 168, doi. 10.1017/S0022029912000052
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- Article
Buttermilk as Encapsulating Agent: Effect of Ultra-High-Pressure Homogenization on Chia Oil-in-Water Liquid Emulsion Formulations for Spray Drying.
- Published in:
- Foods, 2021, v. 10, n. 5, p. 1059, doi. 10.3390/foods10051059
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- Article
High-pressure treatment of milk: effects on casein micelle structure and on enzymic coagulation.
- Published in:
- Journal of Dairy Research, 2000, v. 67, n. 1, p. 31, doi. 10.1017/s0022029999004021
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- Publication type:
- Article