Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization ^†

By Chugh Anupam   Khanal Dipendra   Walkling-Ribeiro Markus   Corredig Milena   Duizer Lisa   Griffiths Mansel W.  

Foods, Vol. 3, Iss. 2, 2014-04 ,pp. : 250-268

MDPI

Access to resources Recommend Favorite

Fruit Juice Production Using Ultraviolet Pasteurization: A Review

By Abdul Karim Shah Nor Nadiah   Shamsudin Rosnah   Abdul Rahman Russly   Adzahan Noranizan Mohd  

Beverages, Vol. 2, Iss. 3, 2016-08 ,pp. : 22-22

MDPI

Access to resources Recommend Favorite

Application of Novel Processing Methods for Greater Retention of Functional Compounds in Fruit-Based Beverages

By Morales-de la Peña Mariana   Welti-Chanes Jorge   Martín-Belloso Olga  

Beverages, Vol. 2, Iss. 2, 2016-06 ,pp. : 14-14

MDPI

Access to resources Recommend Favorite

Comparison of SPME Methods for Determining Volatile Compounds in Milk, Cheese, and Whey Powder

By Tunick Michael H.   Iandola Susan K.   Van Hekken Diane L.  

Foods, Vol. 2, Iss. 4, 2013-11 ,pp. : 534-543

MDPI

Access to resources Recommend Favorite

Biotechnological Utilization with a Focus on Anaerobic Treatment of Cheese Whey: Current Status and Prospects

By Chatzipaschali Aspasia A.   Stamatis Anastassios G.  

Energies, Vol. 5, Iss. 9, 2012-09 ,pp. : 3492-3525

MDPI

Access to resources Recommend Favorite