Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties

Alternative methods for improving traditional food processing have increased in the last decades. Additionally, the development of novel dairy products is gaining importance due to an increased consumer demand for palatable, healthy, and minimally processed products. Ultrasonic processing or sonicat...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:Ultrason Sonochem
Main Authors: Carrillo-Lopez, Luis M., Garcia-Galicia, Ivan A., Tirado-Gallegos, Juan M., Sanchez-Vega, Rogelio, Huerta-Jimenez, Mariana, Ashokkumar, Muthupandian, Alarcon-Rojo, Alma D.
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2021
Assuntos:
Review
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7840480/
https://ncbi.nlm.nih.gov/pubmed/33508590
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.ultsonch.2021.105467
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados