Dairy and High pressure processing

Useful info about Dairy and High pressure processing
Effects of HPP and Thermal Pasteurization in fruit and vegetable juices (PDF) Bioavailability of nutrients in foods processed by HPP (PDF) Effect of HPP in physiochemical properties and compounds of low molecular weight (PDF)

Publications

Title Year Language Topic Author
Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan English English Høytrykk, Ultralyd, Meieri Sone, Izumi; Hosoi, Moe; Geonzon, Lester C.; Jung, Hwabin; Descallar, Faith Bernadette; Bingjie, Hue; Matsukawaab, Shingo
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Test results

Yoghurt

Ultralyd på melkegeler med forbehandling
Yoghurt

«Smart yoghurt» - Kan yoghurt produseres uten varme?
Person spiser yoghurt

Hvordan fordøyes proteiner i "smart yoghurt"?
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