The articles published to date on the possibilities of applying the new PEF technology to milk and milk products are summarized in a review that presents them in chronological order and grouped on the basis of the factor studied (microorganism, enzyme, quality parameter, or shelf-life). An accompanying table shows details of the equipment and process corresponding to each article in chronological order.
|Original language||English (US)|
|Number of pages||23|
|Journal||Critical Reviews in Food Science and Nutrition|
|State||Published - Jan 2005|
Bibliographical noteFunding Information:
This study was carried out with funds from the FEDER Project, Num. 1FD97-0575-C03-01.
- Milk products
- Pulsed electric field