Related content

Reaction Kinetics at High Pressure and Temperature: Effects on Milk Flavor Volatiles and on Chemical Compounds with Nutritional and Safety Importance in Several Foods

By Valdez-Fragoso Aurora  

Food and Bioprocess Technology, Vol. 4, Iss. 6, 2011-08 ,pp. : 986-995

Springer Publishing Company

Access to resources Recommend Favorite

Formation and Reduction of Acrylamide in Maillard Reaction: A Review Based on the Current State of Knowledge

By Zhang Yu   Zhang Ying  

Critical Reviews in Food Science and Nutrition, Vol. 47, Iss. 5, 2007-06 ,pp. : 521-542

Taylor & Francis Ltd

Access to resources Recommend Favorite

Chilled Milk-based Desserts as Emerging Probiotic and Prebiotic Products

By Buriti Flávia C. A.   Saad Susana M. I.  

Critical Reviews in Food Science and Nutrition, Vol. 54, Iss. 2, 2014-01 ,pp. : 139-150

Taylor & Francis Ltd

Access to resources Recommend Favorite

Thermal Resistance of Bacterial Spores in Milk-Based Beverages Supplemented with Nisin

By Beard B. M.   Sheldon B. W.   Foegeding P. M.  

Journal of Food Protection, Vol. 62, Iss. 5, 1999-05 ,pp. : 484-491

International Association for Food Protection

Access to resources Recommend Favorite

Aggregation of Proteins in Whey from Raw and Heat-Processed Milk: Formation of Soluble Macroaggregates and Nutritional Consequences

By Carbonaro M.   Bonomi F.   Iametti S.   Cappelloni M.   Carnovale E.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 31, Iss. 6, 1998-09 ,pp. : 522-529

Academic Press

Access to resources Recommend Favorite