Back to search

Article

Effect of multi‐pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodology

2018-05-01

Abstract excerpt

The effects of high pressure homogenization conditions (pressure, temperature, and hazelnut concentration) on physicochemical properties of hazelnut milks were evaluated, and process parameters were optimized using response surface methodology. Also, the effect of low‐ and high‐temperature heat treatments on properties of hazelnut milk processed according to optimum conditions was investigated. The influence of ho...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work
4742a490-ae31-56ff-82d3-69744a92a8fd
DOI
10.1111/jfpp.13615
Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest
Interactive article relationship graphSelect a related publication card to move it into the centre and load its closest explainable connections. Solid lines are source-backed structured connections. Dashed lines are semantic discovery signals and are not scientific evidence.
Effect of multi‐pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodologyDOI 10.1111/jfpp.13615
Optimization of arachin extraction from defatted peanut (Arachis hypogaea) cakes and effects of ultra-high pressure (UHP) treatment on physiochemical properties of arachinSemantic proximity
Contextualization of traditional dairy products of India by exploring multidimensional benefits of heatingSemantic proximity
High hydrostatic pressure assisted enzymatic hydrolysis of whey proteinsSemantic proximity
Pasteurized Milk Quality Evaluation and Health Risk Assessment of Heavy Metals Using Monte Carlo Simulation and Sensitivity Analysis in Iran MarketSemantic proximity
Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheeseSemantic proximity
Can high hydrostatic pressure processing be the best way to preserve human milk?Semantic proximity
Beta-carotene isomerisation in mango puree as influenced by thermal processing and high-pressure homogenisationSemantic proximity
The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsionsSemantic proximity
The Role of Viscosity in Cleaning Efficiency: Effects of Heating on Cooking Oil Properties and Dishwasher PerformanceSemantic proximity
Enzymatic production of human milk fat analogues containing stearidonic acid and optimization of reactions by response surface methodologySemantic proximity
Production of human milk fat substitute with medium-chain fatty acids by lipase-catalyzed acidolysis: Optimization by response surface methodologySemantic proximity
Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process.Semantic proximity
Select a neighboring publication to make it the new centre.