Article ID Journal Published Year Pages File Type
8415390 Innovative Food Science & Emerging Technologies 2018 9 Pages PDF
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.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Authors
, , ,