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http://hdl.handle.net/1843/41437| Type: | Artigo de Periódico |
| Title: | Dairy processing using supercritical carbon dioxide technology: theoretical fundamentals, quality and safety aspects |
| Authors: | Gabriela Vieira do Amaral Erick Keven Silva Rodrigo Nunes Cavalcanti Leandro Pereira Cappato Jonas de Toledo Guimarães Verônica Ortiz Alvarenga Érick Almeida Esmerino Jéssica Barbosa Portela Anderson de Souza Sant'Ana Mônica Queiroz de Freitas Márcia Cristina da Silva Renata Santana Lorenzo Raices Maria Angela de Almeida Meireles Adriano Gomes da Cruz |
| Abstract: | Background Non-thermal food processing is configured as an interesting alternative for the food industry due to the increased nutrient retention and minimal sensory changes in processed products. Scope and approach The aim of this review is to address the potential of supercritical carbon dioxide technology, emphasizing milk and dairy processing, including the historical aspects, main advantages, microbial inactivation mechanisms, as well as effects in some quality parameters of dairy products. Key findings and conclusions The use of supercritical carbon dioxide technology (SC-CO2) presents great potential application in dairy processing, since it is effective to reduce microbial load when compared to the pasteurization process, thus obtaining a product with greater shelf life and better organoleptic properties with minimal and sometimes positive changes in the intrinsic quality parameters. |
| Subject: | Tecnologia de alimentos Lacticínios |
| language: | eng |
| metadata.dc.publisher.country: | Brasil |
| Publisher: | Universidade Federal de Minas Gerais |
| Publisher Initials: | UFMG |
| metadata.dc.publisher.department: | FAR - DEPARTAMENTO DE ALIMENTOS |
| Rights: | Acesso Restrito |
| metadata.dc.identifier.doi: | 10.1016/j.tifs.2017.04.004 |
| URI: | http://hdl.handle.net/1843/41437 |
| Issue Date: | Jun-2017 |
| metadata.dc.url.externa: | https://www.sciencedirect.com/science/article/pii/S0924224416303338?via%3Dihub |
| metadata.dc.relation.ispartof: | Trends in Food Science & Technology |
| Appears in Collections: | Artigo de Periódico |
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