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Effect of high pressure homogenization and heat treatment on physical properties and stability of almond and hazelnut milks

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Effect of high pressure homogenization and heat treatment on physical properties and stability of almond and hazelnut milks

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Bernat Pérez, N.; Cháfer Nácher, MT.; Rodriguez Garcia, J.; Chiralt, A.; González Martínez, MC. (2015). Effect of high pressure homogenization and heat treatment on physical properties and stability of almond and hazelnut milks. Food Science and Technology. 62:488-496. doi:10.1016/j.lwt.2014.10.045

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Title: Effect of high pressure homogenization and heat treatment on physical properties and stability of almond and hazelnut milks
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The effect of high pressure homogenisation (HPH) and heat treatments on physicochemical properties and physical stability of almond and hazelnut milks was studied. Vegetable milks were obtained and homogenised by ...[+]
Subjects: Particle size , Differential Scanning Calorimetry , Viscosity , z-potential , Confocal
Copyrigths: Reserva de todos los derechos
Source:
Food Science and Technology. (issn: 0023-6438 )
DOI: 10.1016/j.lwt.2014.10.045.
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.lwt.2014.10.045
Thanks:
The authors acknowledge the financial support provided by Universitat Politecnica de Valencia (Valencia, Spain) for the project (PAID 05-11-2740). Author N. Bernat appreciates the Conselleria de Eduacion of Valencia (Spain) ...[+]
Type: Artículo

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