کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2099173 | 1082672 | 2010 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
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چکیده انگلیسی
The increased consumption of milk products containing probiotic microorganisms leads to the search for new alternatives to guarantee their viability during the product shelf life, which may assure its benefits for the human health. Emerging technologies employed in food processing, such as high-pressure technology and pulse electric field (PEF) may present intrinsic advantages that enable adequate survival of these microbial groups. This review aims to discuss the potential application of HP and PEF for the processing of dairy products supplemented with probiotic cultures. Aspects of consumers and knowledge and attitudes towards them are also discussed as an additional hurdle to be faced for the marketing of these processed foods.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 21, Issue 10, October 2010, Pages 483–493
Journal: Trends in Food Science & Technology - Volume 21, Issue 10, October 2010, Pages 483–493
نویسندگان
Adriano Gomes da Cruz, José de Assis Fonseca Faria, Susana Marta Isay Saad, Helena Maria André Bolini, Anderson Souza Sant′Ana, Marcelo Cristianini,