Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/346277
Type: Artigo
Title: Dairy processing using supercritical carbon dioxide technology: theoretical fundamentals, quality and safety aspects
Author: Amaral, Gabriela V.
Silva, Eric Keven
Cavalcanti, Rodrigo N.
Cappato, Leandro P.
Guimaraes, Jonas T.
Alvarenga, Veronica O.
Esmerino, Erick A.
Portela, Jéssica B.
Sant’ Ana, Anderson S.
Freitas, Monica Q.
Silva, Márcia C.
Raices, Renata S. L.
Meireles, M. Angela A.
Cruz, Adriano G.
Abstract: Non-thermal food processing is configured as an interesting alternative for the food industry due to the increased nutrient retention and minimal sensory changes in processed products. Scope and approach The aim of this review is to address the potential of supercritical carbon dioxide technology, emphasizing milk and dairy processing, including the historical aspects, main advantages, microbial inactivation mechanisms, as well as effects in some quality parameters of dairy products. Key findings and conclusions The use of supercritical carbon dioxide technology (SC-CO2) presents great potential application in dairy processing, since it is effective to reduce microbial load when compared to the pasteurization process, thus obtaining a product with greater shelf life and better organoleptic properties with minimal and sometimes positive changes in the intrinsic quality parameters
Subject: Derivados do leite
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.tifs.2017.04.004
Address: https://www.sciencedirect.com/science/article/pii/S0924224416303338
Date Issue: 2017
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
000403031300010.pdf461.87 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.