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pro vyhledávání: '"Sergio O. Serna-Hernandez"'
Autor:
Sergio O. Serna-Hernandez, Zamantha Escobedo-Avellaneda, Rebeca García-García, Magdalena de Jesús Rostro-Alanis, Jorge Welti-Chanes
Publikováno v:
Molecules, Vol 27, Iss 21, p 7179 (2022)
The effect of different high-pressure processing (HPP) treatments on casein micelles was analyzed through scanning electron microscopy (SEM) and a particle size distribution analysis. Raw whole and skim milk samples were subjected to HPP treatments a
Externí odkaz:
https://doaj.org/article/5b73e88073164d7aa43132f2524ce626
Autor:
Sergio O. Serna-Hernandez, Zamantha Escobedo-Avellaneda, Rebeca García-García, Magdalena de Jesús Rostro-Alanis, Jorge Welti-Chanes
Publikováno v:
Foods, Vol 10, Iss 8, p 1867 (2021)
High-pressure processing (HPP) is a nonthermal technology used for food preservation capable of generating pasteurized milk products. There is much information regarding the inactivation of microorganisms in milk by HPP, and it has been suggested tha
Externí odkaz:
https://doaj.org/article/c6c9152ad6f64d97a0c23e682ad302d7
Publikováno v:
Snack Foods ISBN: 9781003129066
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5880e481ffe6317bf284a677c7af2a42
https://doi.org/10.1201/9781003129066-20
https://doi.org/10.1201/9781003129066-20
