Influence of High-Intensity Ultrasound and Heat Treatment in Continuous Flow on Fat, Proteins, and Native Enzymes of Milk
- 27 January 2000
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 48 (2), 472-478
- https://doi.org/10.1021/jf990181s
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
- Determination of denatured serum proteins in the casein fraction of heat‐treated milk by capillary zone electrophoresisElectrophoresis, 1996
- Advances in the application of ultrasound in food analysis and processingTrends in Food Science & Technology, 1995
- Peroxidase Stability and Reactivation after Heat Treatment and ManothermosonicationJournal of Food Science, 1995
- Lipoxygenase Inactivation by Manothermosonication: Effects of Sonication on Physical Parameters, pH, KCl, Sugars, Glycerol, and Enzyme ConcentrationJournal of Agricultural and Food Chemistry, 1995
- Inactivation of peroxidase, lipoxygenase, and polyphenol oxidase by manothermosonicationJournal of Agricultural and Food Chemistry, 1994
- Ultrasonic Homogenization of Expressed Human Milk to Prevent Fat Loss During Tube FeedingJournal of Pediatric Gastroenterology and Nutrition, 1987
- FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: CREAMING STABILITYJournal of Food Science, 1978
- Effet des ultrasons cavitants sur la coagulation du lait par les enzymesLe Lait, 1978
- Etude de l'action des ultrasons cavitants sur quelques enzymes coagulantesLe Lait, 1977
- L'emploi des ultra-sons pour l'assainissement du laitLe Lait, 1953