Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization

Non-thermal processing methods, such as pulsed electric field (PEF) and tangential-flow microfiltration (TFMF), are emerging processing technologies that can minimize the deleterious effects of high temperature short time (HTST) pasteurization on quality attributes of skim milk. The present study in...

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Egile Nagusiak:	Anupam Chugh, Dipendra Khanal, Markus Walkling-Ribeiro, Milena Corredig, Lisa Duizer, Mansel W. Griffiths
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2014-04-01
Saila:	Foods
Gaiak:	pulsed electric field (PEF) microfiltration (MF) thermal pasteurization skim milk volatile compounds color degradation non-thermal processing hurdle technology
Sarrera elektronikoa:	http://www.mdpi.com/2304-8158/3/2/250
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