Dairy processing using supercritical carbon dioxide technology: theoretical fundamentals, quality and safety aspects

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dc.creatorGabriela Vieira do Amaral
dc.creatorErick Keven Silva
dc.creatorRodrigo Nunes Cavalcanti
dc.creatorLeandro Pereira Cappato
dc.creatorJonas de Toledo Guimarães
dc.creatorVerônica Ortiz Alvarenga
dc.creatorÉrick Almeida Esmerino
dc.creatorJéssica Barbosa Portela
dc.creatorAnderson de Souza Sant'Ana
dc.creatorMônica Queiroz de Freitas
dc.creatorMárcia Cristina da Silva
dc.creatorRenata Santana Lorenzo Raices
dc.creatorMaria Angela de Almeida Meireles
dc.creatorAdriano Gomes da Cruz
dc.date.accessioned2022-05-06T20:38:48Z
dc.date.accessioned2025-09-08T23:59:46Z
dc.date.available2022-05-06T20:38:48Z
dc.date.issued2017-06
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPESP - Fundação de Amparo à Pesquisa do Estado de São Paulo
dc.identifier.doi10.1016/j.tifs.2017.04.004
dc.identifier.issn0924-2244
dc.identifier.urihttps://hdl.handle.net/1843/41437
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofTrends in Food Science & Technology
dc.rightsAcesso Restrito
dc.subjectTecnologia de alimentos
dc.subjectLacticínios
dc.subject.otherNon-thermal processing
dc.subject.otherSupercritical carbon dioxide technology
dc.subject.otherDairy products
dc.titleDairy processing using supercritical carbon dioxide technology: theoretical fundamentals, quality and safety aspects
dc.typeArtigo de periódico
local.citation.epage101
local.citation.spage94
local.citation.volume64
local.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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0924224416303338?via%3Dihub

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