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Review article

Effect of high hydrostatic pressure, ultrasound and pulsed electric fields on milk composition and characteristics

Irena Jeličić ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Pierottijeva 6, Zagreb, Hrvatska
Katarina Lisak
Rajka Božanić

Fulltext: croatian, pdf (188 KB) pages 3-13 downloads: 867* cite
APA 6th Edition
Jeličić, I., Lisak, K. & Božanić, R. (2012). Utjecaj visokog hidrostatskog tlaka, ultrazvuka i pulsirajućeg električnog polja na sastojke i svojstva mlijeka. Mljekarstvo, 62 (1), 3-13. Retrieved from https://hrcak.srce.hr/78401
MLA 8th Edition
Jeličić, Irena, et al. "Utjecaj visokog hidrostatskog tlaka, ultrazvuka i pulsirajućeg električnog polja na sastojke i svojstva mlijeka." Mljekarstvo, vol. 62, no. 1, 2012, pp. 3-13. https://hrcak.srce.hr/78401. Accessed 18 Oct. 2019.
Chicago 17th Edition
Jeličić, Irena, Katarina Lisak and Rajka Božanić. "Utjecaj visokog hidrostatskog tlaka, ultrazvuka i pulsirajućeg električnog polja na sastojke i svojstva mlijeka." Mljekarstvo 62, no. 1 (2012): 3-13. https://hrcak.srce.hr/78401
Harvard
Jeličić, I., Lisak, K., and Božanić, R. (2012). 'Utjecaj visokog hidrostatskog tlaka, ultrazvuka i pulsirajućeg električnog polja na sastojke i svojstva mlijeka', Mljekarstvo, 62(1), pp. 3-13. Available at: https://hrcak.srce.hr/78401 (Accessed 18 October 2019)
Vancouver
Jeličić I, Lisak K, Božanić R. Utjecaj visokog hidrostatskog tlaka, ultrazvuka i pulsirajućeg električnog polja na sastojke i svojstva mlijeka. Mljekarstvo [Internet]. 2012 [cited 2019 October 18];62(1):3-13. Available from: https://hrcak.srce.hr/78401
IEEE
I. Jeličić, K. Lisak and R. Božanić, "Utjecaj visokog hidrostatskog tlaka, ultrazvuka i pulsirajućeg električnog polja na sastojke i svojstva mlijeka", Mljekarstvo, vol.62, no. 1, pp. 3-13, 2012. [Online]. Available: https://hrcak.srce.hr/78401. [Accessed: 18 October 2019]

Abstracts
High hydrostatic pressure, ultrasonication and pulsed eletrcic fields (PEF) belong to novel food processing methods which are mostly implemented in combination with moderate temperatures and/ or in combination with each other in order to provide adequate microbiological quality with minimal losses of nutritional value. All of three mentioned methods have been intensively investigated for the purpose of inactivation and reduction of foodborne microorganisms present in milk and dairy products. However, a large number of scientific researches have been dedicated to investigation of impact of these methods on changes in constituents like milk fat, milk proteins and lactose as well as changes in mechanisms like renneting properties and coagulation of milk. The aim of this research was to give an overview of changes in milk constituents induced by high hydrostatic pressure, ultrasonification and pulsed electric field treatments as well as to suggest how these changes could improve conventional processes in the dairy industry.

Keywords
high hydrostatic pressure; ultrasound, pulsed electric fields; milk; characteristics

Hrčak ID: 78401

URI
https://hrcak.srce.hr/78401

[croatian]

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