Cold plasma processing of milk and dairy products

Thermal pasteurization and sterilization are predominantly used in the dairy industry due to their efficacy in improving the product safety and shelf life. However, heat treatment can cause undesirable protein denaturation, non-enzymatic browning, loss of vitamins and volatile flavor compounds, free...

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Veröffentlicht in:	Trends in food science & technology 2018-04, Vol.74, p.56-68
Hauptverfasser:	Coutinho, Nathalia M., Silveira, Marcelo R., Rocha, Ramon S., Moraes, Jeremias, Ferreira, Marcus Vinicius S., Pimentel, Tatiana C., Freitas, Monica Q., Silva, Marcia C., Raices, Renata S.L., Ranadheera, C. Senaka, Borges, Fábio O., Mathias, Simone P., Fernandes, Fabiano A.N., Rodrigues, Sueli, Cruz, A.G.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biopolymer denaturation Browning Cold plasma Dairy foods Dairy industry Dairy products Deactivation Disinfection Emerging technologies Flavor compounds Food safety Freezing Freezing point Heat treatment Inactivation Melting points Mental depression Microbial Microbiology Microorganisms Milk Organic chemistry Pasteurization Plasma Plasma processing Processing Product safety Protein denaturation Proteins Sensory evaluation Sensory properties Shelf life Spoilage Sterilization Technology Thermal plasmas Vitamins
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