Comparative thermal impact of two UHT technologies, continuous ohmic heating and direct steam injection, on the nutritional properties of liquid infant formula

Published 2016 View Full Article

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Title
Comparative thermal impact of two UHT technologies, continuous ohmic heating and direct steam injection, on the nutritional properties of liquid infant formula
Authors
Keywords
Maillard reaction, Thermal degradation, Kinetics, Thermal treatment
Journal
JOURNAL OF FOOD ENGINEERING
Volume 179, Issue -, Pages 36-43
Publisher
Elsevier BV
Online
2016-02-05
DOI
10.1016/j.jfoodeng.2016.02.001

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