相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Benefits of thermosonication in orange juice whey drink processing
Gabriella A. R. Oliveira et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2022)
Jambolan (Syzygium cumini (L.) Skeels): A review on its nutrients, bioactive compounds and health benefits
Nara Rubia Rodrigues do Nascimento-Silva et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2022)
Nutritional, rheological and sensory properties of butter processed with different mixtures of cow and sheep milk cream
Renata S. Dias et al.
FOOD BIOSCIENCE (2022)
Time Domain (TD) Proton NMR Analysis of the Oxidative Safety and Quality of Lipid-Rich Foods
Tatiana Osheter et al.
BIOSENSORS-BASEL (2022)
Comparative study of processed cheese produced from sheep and cow milk
Ashraf Gaber Mohamed et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)
Advances and innovations associated with the use of acoustic energy in food processing: An updated review
Monique Martins Strieder et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)
Thermosonication as an alternative method for processing, extending the shelf life, and conserving the quality of pulque : A non-dairy Mexican fermented beverage
Alejandra Elizabeth Alcantara-Zavala et al.
ULTRASONICS SONOCHEMISTRY (2021)
Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities
Muhammad Faisal Manzoor et al.
ULTRASONICS SONOCHEMISTRY (2021)
Aromatic characterization of traditional Chinese wine Msalais by partial least-square regression analysis based on sensory quantitative descriptive and odor active values, aroma extract dilution analysis, and aroma recombination and omission tests
Li-Xia Zhu et al.
FOOD CHEMISTRY (2021)
Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties
Luis M. Carrillo-Lopez et al.
ULTRASONICS SONOCHEMISTRY (2021)
Effect of thermosonication in a batch system on the survival of spore-forming bacteria
Vidita K. Deshpande et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2020)
Assessing the impact of ultra-sonication and thermo-ultrasound on antioxidant indices and polyphenolic profile of apple-grape juice blend
Rana Muhammad Aadil et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)
Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin
Vasiliki Schoina et al.
FOODS (2020)
Impact assessment of different electric fields on the quality parameters of blueberry flavored dairy desserts processed by Ohmic Heating
Shigeno P. Kuriya et al.
FOOD RESEARCH INTERNATIONAL (2020)
Effects of microwave combined with ultrasound treatment on the pasteurization and nutritional properties of bottle gourd (Lagenaria siceraria) juice
Manas Jyoti Das et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)
Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases
Roberto Mattioli et al.
MOLECULES (2020)
Improvement of the bioaccessibility of bioactive compounds from Amazon fruits treated using high energy ultrasound
Luciedry Matheus de Souza Carvalho et al.
ULTRASONICS SONOCHEMISTRY (2020)
Conventional heating, ultrasound and microwave treatments of milk: Fermentation efficiency and biological activities
Aliakbar Gholamhosseinpour et al.
INTERNATIONAL DAIRY JOURNAL (2020)
Neither thermosonication nor cold sonication is better than pasteurization for milk shelf life
Seung-Yong Lim et al.
JOURNAL OF DAIRY SCIENCE (2019)
Single-shot measurement of solids and liquids T1 values by a small-angle flip-flop pulse sequence
Roberto Pinto Cucinelli Neto et al.
MAGNETIC RESONANCE IN CHEMISTRY (2019)
Effect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage
Jonas T. Guimaraes et al.
ULTRASONICS SONOCHEMISTRY (2019)
Processing chocolate milk drink by low-pressure cold plasma technology
Nathalia M. Coutinho et al.
FOOD CHEMISTRY (2019)
Orange juice added with L-casei: is there an impact of the probiotic addition methodology on the quality parameters?
Rayrinne Ferreira Miranda et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Ohmic heating for processing of whey-raspberry flavored beverage
Marcus Vinicius S. Ferreira et al.
FOOD CHEMISTRY (2019)
Synergistic inactivation and mechanism of thermal and ultrasound treatments against Bacillus subtilis spores
Lihua Fan et al.
FOOD RESEARCH INTERNATIONAL (2019)
Modifying the physical properties o butter using high-intensity ultrasound
Jiwon Lee et al.
JOURNAL OF DAIRY SCIENCE (2019)
Relationship between saturated fatty acid intake and hypertension and oxidative stress
Haruki Nakamura et al.
NUTRITION (2019)
Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds
Leandro P. Cappato et al.
FOOD CHEMISTRY (2018)
Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile
Gabriela V. Amaral et al.
FOOD CHEMISTRY (2018)
Ohmic Heating: A potential technology for sweet whey processing
Naiara R. Costa et al.
FOOD RESEARCH INTERNATIONAL (2018)
Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds
Juliana Matera et al.
FOOD RESEARCH INTERNATIONAL (2018)
Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production
Joanna Barlowska et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2018)
Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage
Sara H. M. C. Monteiro et al.
ULTRASONICS SONOCHEMISTRY (2018)
Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels
Jonas T. Guimaraes et al.
ULTRASONICS SONOCHEMISTRY (2018)
Atherogenic index of plasma (AIP): a novel predictive indicator for the coronary artery disease in postmenopausal women
Ting-Ting Wu et al.
LIPIDS IN HEALTH AND DISEASE (2018)
Milk fatty acids and potential health benefits: An updated vision
Pilar Gomez-Cortes et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study
C. F. Balthazar et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour
A. L. D. Batista et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Modification of the textural and rheological properties of cream cheese using thermosonicated milk
Jose L. Almanza-Rubio et al.
JOURNAL OF FOOD ENGINEERING (2016)
Effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk
Oguz Gursoy et al.
EMIRATES JOURNAL OF FOOD AND AGRICULTURE (2016)
Grape skin phenolics as inhibitors of mammalian α-glucosidase and α-amylase - effect of food matrix and processing on efficacy
V. Lavelli et al.
FOOD & FUNCTION (2016)
The Evaluation of Dipeptidyl Peptidase (DPP)-IV, α-Glucosidase and Angiotensin Converting Enzyme (ACE) Inhibitory Activities of Whey Proteins Hydrolyzed with Serine Protease Isolated from Asian Pumpkin (Cucurbita ficifolia)
Konrad Babij et al.
INTERNATIONAL JOURNAL OF PEPTIDE RESEARCH AND THERAPEUTICS (2014)
On the behavior of Listeria innocua and Lactobacillus acidophilus co-inoculated in a dairy dessert and the potential impacts on food safety and product's functionality
Meg S. Fernandes et al.
FOOD CONTROL (2013)
Thermal and rheological properties of organogels formed by sugarcane or candelilla wax in soybean oil
Julio Cesar Barbosa Rocha et al.
FOOD RESEARCH INTERNATIONAL (2013)
Preparation and rheological characterization of shellac oleogels and oleogel-based emulsions
Ashok R. Patel et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2013)
Effects of ultraviolet light and ultrasound on microbial quality and aroma-active components of milk
Burcu Engin et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2012)
NIH Image to ImageJ: 25 years of image analysis
Caroline A. Schneider et al.
NATURE METHODS (2012)
Volatile Flavor Compounds in Yogurt: A Review
Hefa Cheng
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2010)
Processing of Soft Hispanic Cheese (Queso Fresco) Using Thermo-Sonicated Milk: A Study of Physicochemical Characteristics and Storage Life
Daniela Bermudez-Aguirre et al.
JOURNAL OF FOOD SCIENCE (2010)
Optimization of an active package for wild strawberries based on the release of 2-nonanone
Eva Almenar et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Fatty acids in bovine milk fat
Helena Lindmark Månsson
Food & Nutrition Research (2009)
Solid-phase microextraction and gas chromatography mass spectrometry analysis of dairy product volatiles for the determination of shelf-life
C. Condurso et al.
INTERNATIONAL DAIRY JOURNAL (2008)