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Influence of homogenization and pasteurization on the physical characteristics, antioxidant properties, and microbial content of VD20 rice milk.

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第一作者： Ngoc Kim Giang,Tu

第一单位： Faculty of Chemical Engineering And Food Technology, Nong Lam University, Ho Chi Minh City, 700000, Vietnam.

作者： Ngoc Kim Giang,Tu ^[1] ; Thi Kim Loan,Le ^[2] ; Thi Yen Nhi,Tran ^[3] ; Long Giang,Bach ^[4] ; Tan Phat,Dao ^[5]

作者单位： Faculty of Chemical Engineering And Food Technology, Nong Lam University, Ho Chi Minh City, 700000, Vietnam. ^[1] Faculty of Agriculture and Food Technology, Tien Giang University, Tien, Giang Province, Vietnam. ^[2] Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam. ^[3] Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam. blgiang@ntt.edu.vn. ^[4] Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam. daophat147@gmail.com.;Department of Chemistry, Soongsil University, Seoul, 06978, South Korea. daophat147@gmail.com. ^[5]

关键词 Aerobic microorganisms Antioxidant acitivity Homogenization Pasteurization VD20 broken rice

医学主题词抗氧化剂(Antioxidants);动物(Animals);食品微生物学(Food Microbiology);食品处理和加工(Food Handling);乳(Milk);集落计数, 微生物(Colony Count, Microbial)

DOI 10.1038/s41598-025-88436-z

PMID 40113812

发布时间 2025-05-14

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