Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics

The effect of ultra high pressure homogenization (UHPH) at 200 and 300 MPa on soymilk was studied. A soymilk base product (BP) and ultra high temperature (UHT) treated soymilk were compared with UHPH treated soymilk. UHPH at 200 and 300 MPa reduced initial counts, spores and enterobacteria counts. P...

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Veröffentlicht in:	Food research international 2007-07, Vol.40 (6), p.725-732
Hauptverfasser:	Cruz, N., Capellas, M., Hernández, M., Trujillo, A.J., Guamis, B., Ferragut, V.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences colloidal properties differential scanning calorimetry Food industries Fundamental and applied biological sciences. Psychology high pressure treatment homogenization image analysis oxidative stability particle size particle size distribution Physical stability plate count protein structure soy protein Soymilk transmission electron microscopy Ultra high pressure homogenization (UHPH)
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