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Probiotic crescenza cheese containing lactobacillus casei and lactobacillus acidophilus manufactured with high-pressure homogenized milk
(American Dairy Science Association, 2008-12)
High-pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatment of food preservation and diversification. Its effectiveness on the deactivation of pathogenic and spoilage ...
Influence of moderate high-pressure homogenization on quality of bioactive compounds of functional food supplements
Current interest in health has led to an increase in demand for functional food supplements as well as in industry concern for
maintaining the bioactive compounds of such foods via the application of new technologies. In ...
Increasing fungi amyloglucosidase activity by high pressure homogenization
(Elsevier Sci LtdOxfordInglaterra, 2012)
Inactivation of Aspergillus niger in Mango Nectar by High-Pressure Homogenization Combined with Heat Shock
(Wiley-blackwell Publishing, IncMaldenEUA, 2009)
Effect of high pressure homogenization (HPH) on the physical stability of tomato juice
(Elsevier Science BvAmsterdamHolanda, 2013)
Optimizing SLN and NLC by 2(2) full factorial design: Effect of homogenization technique
(Elsevier Science BvAmsterdamHolanda, 2012)
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear
(Elsevier Sci LtdOxfordInglaterra, 2012)