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- 1CLA-enriched milk
- 1Catechin
- 1Conjugated Linoleic Acid (CLA)
- 1Flavor compounds
- 1Pressure Assisted Thermal Processing (PATP)
- 1Solid-phase microextraction (SPME)
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Effect of Thermal Processing and Pressure Assisted Thermal Processing (PATP) on the Flavor Profile of Conjugated Linoleic Acid (CLA)-Enriched Milk
DownloadSpring 2013
The effect of Ultra-Pasteurization (125°C/2-15 s), Ultra High Temperature (UHT) (135°C/4-10 s and 145°C/4-20 s) and Pressure Assisted Thermal Processing (PATP) (200-600 MPa, 80-120°C for 3-30 min) on formation of flavor compounds in Conjugated Linoleic Acid (CLA)-enriched milk was studied and...
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