Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8415390 | Innovative Food Science & Emerging Technologies | 2018 | 9 Pages |
Abstract
High pressure homogenisation (HPH) is an emerging technology with potential application for pasteurisation/sterilisation of liquid products. The results obtained in this study demonstrate this technology could also be suitable for the development of stable reduced-fat emulsions with a range of textures and including functional ingredients such as inulin. HPH also allows a significant reduction in the added inulin which could decrease the costs of production.
Keywords
Related Topics
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Agricultural and Biological Sciences
Food Science
Authors
Saioa Alvarez-Sabatel, Iñigo MartÃnez de Marañón, Juan-Carlos Arboleya,