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

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

Non-thermal processing methods, such as pulsed electric field (PEF) and tangential-flow microfiltration (TFMF), are emerging processing technologies that can minimize the deleterious effects of high temperature short time (HTST) pasteurization on quality attributes of skim milk. The present study in...

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Bibliographic Details
Main Authors: Anupam Chugh, Dipendra Khanal, Markus Walkling-Ribeiro, Milena Corredig, Lisa Duizer, Mansel W. Griffiths
Format: Article
Language:English
Published: MDPI AG 2014-04-01
Series:Foods
Subjects:
pulsed electric field (PEF)
microfiltration (MF)
thermal pasteurization
skim milk
volatile compounds
color degradation
non-thermal processing
hurdle technology
Online Access:http://www.mdpi.com/2304-8158/3/2/250

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