Use este identificador para citar o ir al link de este elemento:
http://hdl.handle.net/1843/41437| Tipo: | Artigo de Periódico |
| Título: | Dairy processing using supercritical carbon dioxide technology: theoretical fundamentals, quality and safety aspects |
| Autor(es): | 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 |
| Resumen: | 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. |
| Asunto: | Tecnologia de alimentos Lacticínios |
| Idioma: | eng |
| País: | Brasil |
| Editor: | Universidade Federal de Minas Gerais |
| Sigla da Institución: | UFMG |
| Departamento: | FAR - DEPARTAMENTO DE ALIMENTOS |
| Tipo de acceso: | Acesso Restrito |
| Identificador DOI: | 10.1016/j.tifs.2017.04.004 |
| URI: | http://hdl.handle.net/1843/41437 |
| Fecha del documento: | 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 |
| Aparece en las colecciones: | Artigo de Periódico |
archivos asociados a este elemento:
no existem archivos asociados a este elemento.
Los elementos en el repositorio están protegidos por copyright, con todos los derechos reservados, salvo cuando es indicado lo contrario.