Journal article

Impact of ultrasound treatment on lipid oxidation of Cheddar cheese whey

Amir Ehsan Torkamani, Pablo Juliano, Said Ajlouni, Tanoj Kumar Singh

Ultrasonics Sonochemistry | ELSEVIER | Published : 2014

DOI: 10.1016/j.ultsonch.2013.11.021

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Keywords

Efficiency
Oxidation-Reduction
Milk Proteins
Cheese
Chemistry, Multidisciplinary
Acoustic Cavitation
Yield
Sonication
Acoustics
Dairy-Products
Radical Production
Science & Technology
Whey Proteins
Technology
Chemistry
Phospholipids
Lipid Oxidation
Physical Sciences
Food Handling
Enhancement
Functionality
Ultrasound
Whey
Lipids