Effect of pulsed electric field treated on quality of curd
Pulsed electric field (PEF) is a potential pre-treatment technique to improve the quality of milk by reducing its microbial load. The present study aims at addressing this issue with respect to a popular fermented dairy product, that is, curd. Milk was treated with high voltage and frequency (55 kV...
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Détails bibliographiques
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 8 vom: 23. Dez., Seite 731-740
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| Auteur principal: |
Preeti, Birwal
(Auteur) |
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| Autres auteurs: |
Ravindra, Menon Rekha,
Shivaram, M,
Gajanan, Deshmukh P,
Singh, Azad Mandeep |
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| Format: | Article en ligne
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| Langue: | English |
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| Publié: |
2024
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Sujets: | Journal Article
Emerging technologies
and safety
food preservation
freshness quality
kinetics |
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