| Autor: |
NIU Yu-qin, WANG Chen-yuan, ZHAO Pei, LI Shu-sen, LIU Ju-long, SUN Er-na, WU Zi-jian |
| Jazyk: |
English<br />Chinese |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Shipin yu jixie, Vol 39, Iss 7, Pp 234-240 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
1003-5788 |
| DOI: |
10.13652/j.spjx.1003.5788.2023.80120 |
| Popis: |
Post-acidification is one of the most important factors affecting the sensory quality, flavor characteristics and stability of yogurt during shelf-life. Non-thermal treatments are novel methods to control post-acidification, which can maintain the original nutritional properties and sensory quality of food to the maximum extent. In this paper, the mechanism of post-acidification of lactic acid bacteria was reviewed. The mechanism and recent research progress of non-heat treatment processes such as ultra-high pressure, ultrasound, pulsed electric field, CO2 treatment, irradiation were analyzed and provided theoretical guidance for the development and industrial application of non-heat acid control technology. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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