1. Repositório Institucional da UFMG
  2. Publicações Científicas e Culturais
  3. Artigo de Periódico
Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/41437
Full metadata record
DC FieldValueLanguage
dc.creatorGabriela Vieira do Amaralpt_BR
dc.creatorErick Keven Silvapt_BR
dc.creatorRodrigo Nunes Cavalcantipt_BR
dc.creatorLeandro Pereira Cappatopt_BR
dc.creatorJonas de Toledo Guimarãespt_BR
dc.creatorVerônica Ortiz Alvarengapt_BR
dc.creatorÉrick Almeida Esmerinopt_BR
dc.creatorJéssica Barbosa Portelapt_BR
dc.creatorAnderson de Souza Sant'Anapt_BR
dc.creatorMônica Queiroz de Freitaspt_BR
dc.creatorMárcia Cristina da Silvapt_BR
dc.creatorRenata Santana Lorenzo Raicespt_BR
dc.creatorMaria Angela de Almeida Meirelespt_BR
dc.creatorAdriano Gomes da Cruzpt_BR
dc.date.accessioned2022-05-06T20:38:48Z-
dc.date.available2022-05-06T20:38:48Z-
dc.date.issued2017-06-
dc.citation.volume64pt_BR
dc.citation.spage94pt_BR
dc.citation.epage101pt_BR
dc.identifier.doi10.1016/j.tifs.2017.04.004pt_BR
dc.identifier.issn0924-2244pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/41437-
dc.description.resumoBackground 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.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPESP - Fundação de Amparo à Pesquisa do Estado de São Paulopt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofTrends in Food Science & Technologypt_BR
dc.rightsAcesso Restritopt_BR
dc.subjectNon-thermal processingpt_BR
dc.subjectSupercritical carbon dioxide technologypt_BR
dc.subjectDairy productspt_BR
dc.subject.otherTecnologia de alimentospt_BR
dc.subject.otherLacticíniospt_BR
dc.titleDairy processing using supercritical carbon dioxide technology: theoretical fundamentals, quality and safety aspectspt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0924224416303338?via%3Dihubpt_BR
Appears in Collections:Artigo de Periódico

Files in This Item:
There are no files associated with this item.
Show simple item record


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.