| Autor: |
Rodrigo V, Moreira, Carla P, Vieira, Diego, Galvan, Vinicius S, Castro, Rayssa S, Lima, Yhan S, Mutz, Karina F, Delgado, Anisio Iuri L, Rosario, Sérgio B, Mano, Marion P, Costa, Carlos A, Conte-Junior |
| Rok vydání: |
2022 |
| Zdroj: |
Frontiers in nutrition. 9 |
| ISSN: |
2296-861X |
| Popis: |
The growth of spoilage and pathogenic bacteria during storage represents significant losses in marketing raw milk cheeses. Thus, reducing NaCl in these products is challenging, as sodium has a critical antimicrobial role. Despite advances in non-thermal technologies, the short shelf life still limits the availability of raw goat cheese. Thus, combined preservation methods can be promising because their synergies can extend shelf life more effectively. In this context, Principal Component Analysis (PCA) was applied to variables to investigate the effect of pequi waste extract (PWE), a native Brazilian fruit, combined with UV-C radiation (CEU) and vacuum packaging (CEV) on the preservation of low-sodium raw goat cheese. CEV samples had lower loadings for |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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