Milk forms the basis for a large number of dairy products. Novel technologies aim to process milk more gently, and also to improve production processes.
Main conclusions For liquid egg samples, all types of pasteurisation slightly reduced protein digestibility compared to raw eggs Heat-induced…
Purpose We investigated how different milk protein properties induced by heat treatment and high-pressure processing (HPP) will influence the effect of subsequent US…
Eggs are ingredients in many food products. Therefore it is important to know what happens with eggs and egg products when they are treated with innovative processing…
