Article, 2024

Impact of pulsed electric field intensity on the cream separation efficiency from bovine milk and physico-chemical properties of the cream

FOOD RESEARCH INTERNATIONAL, ISSN 0963-9969, Volume 180, 10.1016/j.foodres.2024.114074

Contributors

Walkling-Ribeiro, Markus 0000-0002-4583-3511 (Corresponding author) [1] Jacob, Thomas [1] [2] Ahrne, Lilia (Corresponding author) [1]

Affiliations

  1. [1] Univ Copenhagen, Dept Food Sci, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
    2. [NORA names: KU University of Copenhagen; University; Denmark; Europe, EU; Nordic; OECD];
  2. [2] Inst Agro Dijon, 26 Blvd Dr Petitjean, F-21000 Dijon, France
    3. [NORA names: France; Europe, EU; OECD]

Abstract

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Keywords

Bioactive ingredient extraction, Cream structure modification, Milk fat globule membrane (MFGM) proteins, Pulsed electric field (PEF), Sustainable dairy processing

Data Provider: Clarivate

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