High-pressure homogenization and lecithin addition with respect to quality of milk

被引：0
|
作者：
Kielczewska, Katarzyna [1 ]
Smoczyliski, Michal [1 ]
Banach, Joanna [2 ]
Przybylowicz, Katarzyna [3 ]
Staniewski, Boguslaw [1 ]
Nowak, Katarzyna [1 ]
机构：
[1] Univ Warmia & Mazury, Fac Food Sci, Chair Dairy Sci & Qual Management, Olsztyn, Poland
[2] Univ Warmia & Mazury, Fac Food Sci, Basics Tech & Energy Management, Dept Ind Commod, Olsztyn, Poland
[3] Univ Warmia & Mazury, Fac Food Sci, Dept Human Nutr, Olsztyn, Poland
来源：
ANNALS OF NUTRITION AND METABOLISM | 2015年 / 67卷
关键词：
milk; high-pressure homogenisation; lecithin;
D O I：
暂无
中图分类号：
R5 [内科学];
学科分类号：
1002 ; 100201 ;
摘要：
149/211
引用
收藏
页码：488 / 489
页数：2
相关论文
共 50 条
  • [41] MECHANISMS OF HIGH-PRESSURE HOMOGENIZATION .3. ABOUT THE EFFICIENCY OF HOMOGENIZATION PROCESSES
    MOHR, KH
    [J]. LEBENSMITTELINDUSTRIE, 1983, 30 (02): : 69 - 72
  • [42] Homogenization of metal matrix composites by high-pressure torsion
    Sabirov, I
    Kolednik, O
    Pippan, R
    [J]. METALLURGICAL AND MATERIALS TRANSACTIONS A-PHYSICAL METALLURGY AND MATERIALS SCIENCE, 2005, 36A (10): : 2861 - 2870
  • [43] Homogenization of metal matrix composites by high-pressure torsion
    I. Sabirov
    O. Kolednik
    R. Pippan
    [J]. Metallurgical and Materials Transactions A, 2005, 36 : 2861 - 2870
  • [44] High-pressure homogenization of orange juice to inactivate pectinmethylesterase
    Welti-Chanes, J.
    Ochoa-Velasco, C. E.
    Guerrero-Beltran, J. A.
    [J]. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2009, 10 (04) : 457 - 462
  • [45] Impact of High-Pressure Homogenization on the Extractability and Stability of Phytochemicals
    Yong, Shireena Xhiang Mun
    Song, Cher Pin
    Choo, Wee Sim
    [J]. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS, 2021, 4
  • [46] Effect of high-pressure homogenization on the structure of cassava starch
    Che, Liming
    Li, Dong
    Wang, Lijun
    Oezkan, Necati
    Chen, Xiao Dong
    Mao, Zhihuai
    [J]. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2007, 10 (04) : 911 - 922
  • [47] High-pressure processing of shalgam with respect to quality characteristics, microbial inactivation, and shelflife extension
    Ates, Ceren
    Evrendilek, Gulsun Akdemir
    Uzuner, Sibel
    [J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021, 45 (07)
  • [48] Effects of high-speed homogenization and high-pressure homogenization on structure of tomato residue fibers
    Hua, Xiao
    Xu, Shanan
    Wang, Mingming
    Chen, Ying
    Yang, Hui
    Yang, Ruijin
    [J]. FOOD CHEMISTRY, 2017, 232 : 443 - 449
  • [49] COMPARISON OF THE INFLUENCE OF DYNAMIC HIGH-PRESSURE MICROFLUIDIZATION AND CONVENTIONAL HOMOGENIZATION ON THE QUALITY OF KIWI FRUIT JUICE
    Wang, X. Y.
    Wu, S. H.
    Zong, W.
    [J]. APPLIED ENGINEERING IN AGRICULTURE, 2018, 34 (06) : 1039 - 1045
  • [50] PHYSICOCHEMICAL PROPERTIES OF LECITHIN-BASED NANOEMULSIONS OBTAINED BY SPONTANEOUS EMULSIFICATION OR HIGH-PRESSURE HOMOGENIZATION (vol 37, pg 1193, )
    Schuh, Roselena S.
    Bruxel, Fernanda
    Teixeira, Helder F.
    [J]. QUIMICA NOVA, 2014, 37 (08): : 1426 - 1426
12345