Preservation of high pressure pasteurised milk by hyperbaric storage at room temperature versus refrigeration – Effect on natural microbiota and physicochemical properties-Reference-Cited by-同舟云学术

Preservation of high pressure pasteurised milk by hyperbaric storage at room temperature versus refrigeration – Effect on natural microbiota and physicochemical properties

Published:2023-10 Issue: Volume:2 Page:100241
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Lemos Álvaro T.,Lopes-da-Silva José A.^ORCID,Delgadillo Ivonne,Saraiva Jorge A.^ORCID

Funder

Ministério da Ciência, Tecnologia e Inovação

European Regional Development Fund

Universidade de Aveiro

Fundação para a Ciência e a Tecnologia

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference41 articles.

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3. Hazards of a 'healthy' trend? An appraisal of the risks of raw milk consumption and the potential of novel treatment technologies to serve as alternatives to pasteurization;Alegbeleye;Trends in Food Science & Technology,2018

4. Effect of high pressure - low temperature processing on composition and colloidal stability of casein micelles and whey proteins;Baier;International Dairy Journal,2015

5. Industrial viability of the hyperbaric method to store perishable foods at room temperature;Bermejo-Prada;Journal of Food Engineering,2017

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1. Effects of Isochoric Freezing on the Quality Characteristics of Raw Bovine Milk;Foods;2023-11-16

2. Effects of isochoric freezing on quality characteristics of raw bovine milk;2023-10-14

3. Microbial inactivation during hyperbaric storage of food: Current data, impacting factors and the potential of a novel pasteurization methodology;Trends in Food Science & Technology;2023-09