Detalles de la búsqueda
1.
Ultra-high-pressure homogenization (UHPH) system for producing high-quality vegetable-based beverages: physicochemical, microbiological, nutritional and toxicological characteristics.
J Sci Food Agric
; 95(5): 953-61, 2015 Mar 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-24898984
2.
Ultra-high pressure homogenisation of milk: technological aspects of cheese-making and microbial shelf life of a starter-free fresh cheese.
J Dairy Res
; 79(2): 168-75, 2012 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-22339779
3.
The Effect of Salt Reduction and Partial Substitution of NaCl by KCl on Physicochemical, Microbiological, and Sensorial Characteristics and Consumers' Acceptability of Semi-Hard and Hard Lactose-Free Cow's Milk Cheeses.
Front Nutr
; 9: 861383, 2022.
Artículo
en Inglés
| MEDLINE | ID: mdl-35592633
4.
Buttermilk as Encapsulating Agent: Effect of Ultra-High-Pressure Homogenization on Chia Oil-in-Water Liquid Emulsion Formulations for Spray Drying.
Foods
; 10(5)2021 May 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-34064917
5.
Changes in the volatile composition of a semihard ewe milk cheese induced by high-pressure treatment of 300 MPa.
J Agric Food Chem
; 55(3): 747-54, 2007 Feb 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-17263470
6.
Quality Characteristics and Shelf-Life of Ultra-High Pressure Homogenized (UHPH) Almond Beverage.
Foods
; 4(2): 159-172, 2015 May 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-28231196
7.
Comparing the effects of ultra-high-pressure homogenization and conventional thermal treatments on the microbiological, physical, and chemical quality of almond beverages.
J Food Sci
; 78(2): E199-205, 2013 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-23363294
8.
Characterisation of volatile profile in soymilk treated by ultra high pressure homogenisation.
Food Chem
; 141(3): 2541-8, 2013 Dec 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-23870993
9.
Effects of ultra-high-pressure homogenization treatment on the lipolysis and lipid oxidation of milk during refrigerated storage.
J Agric Food Chem
; 56(16): 7125-30, 2008 Aug 27.
Artículo
en Inglés
| MEDLINE | ID: mdl-18620410
10.
Ultra-high pressure homogenization-induced changes in skim milk: impact on acid coagulation properties.
J Dairy Res
; 75(1): 69-75, 2008 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-18226308
11.
Effects of high-pressure treatment on free fatty acids release during ripening of ewes' milk cheese.
J Dairy Res
; 74(4): 438-45, 2007 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-17961290
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