Recent Advances in High Pressure Processing of Milk and Milk Products - A review

Autor:	Sofia AGRİOPOULOU, Merve SEVEROĞLU, Theo VARZAKAS, Hamdi Barbaros ÖZER
Jazyk:	angličtina
Rok vydání:	2022
Předmět:	Engineering Mühendislik Animal Science and Zoology Plant Science Agronomy and Crop Science High hydrostatic pressure Shelf-life Quality Dairy Nutrition
Zdroj:	Volume: 29, Issue: 1 1-12 Journal of Agricultural Sciences Tarım Bilimleri Dergisi
ISSN:	2148-9297
Popis:	As the global consumers’ demand towards minimally processed freshlike foods has been continuously increasing, efforts to develop novel food processing technologies have been intensified. Among non-thermal food processing technologies, high pressure processing (HPP) seems to be more advantageous due to its environmentally friendly nature, cost efficiency, suitability for processing foods in any form and its positive impacts on foods’ shelf-life as well as providing efficient microbial safety. Microbiological inactivation efficiency of HPP has been well documented but the role of this technology in digestion efficiency of milk compounds is yet to be elucidated in detail. Also, the potential safety hazards and challenges of HPP in foods require more intense studies. This review deals with the recent developments in HPP treatment to milk and milk products.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c10607323e35d6a8872481436aa3a31d https://dergipark.org.tr/tr/pub/ankutbd/issue/75312/1150112 Zobrazit plný text záznamu