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

Article, Other literature type English OPEN
Chugh, Anupam; Khanal, Dipendra; Walkling-Ribeiro, Markus; Corredig, Milena; Duizer, Lisa; Griffiths, Mansel W.;
(2014)
  • Publisher: Multidisciplinary Digital Publishing Institute
  • Journal: Foods,volume 3,issue 2,pages250-268 (issn: 2304-8158, eissn: 2304-8158)
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.3390/foods3020250, pmc: PMC5302368
  • Subject: TP1-1185 | pulsed electric field (PEF) | non-thermal processing | volatile compounds | Chemical technology | hurdle technology | color degradation | microfiltration (MF) | Article | thermal pasteurization | skim milk
    mesheuropmc: food and beverages

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 s... View more
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