Preservation under pressure (hyperbaric storage) at 25ºC, 30ºC and 37ºC of a highly perishable dairy food and comparison with refrigeration

Hyperbaric storage (HS) under mild pressure of requeijão, a traditional Portuguese whey cheese, as a case study of a highly perishable dairy food, was evaluated as a possible energy costless alternative to refrigeration. Whey cheese was stored for 4 and 8 hours, at different pressure levels (0.1, 10...

ver descrição completa

Detalhes bibliográficos
Autor principal: Duarte, R.V. (author)
Outros Autores: Moreira, S.A. (author), Fernandes, P.A.R. (author), Fidalgo, Liliana G. (author), Santos, M.D. (author), Queirós, R.P. (author), Santos, D.I. (author), Delgadillo, I. (author), Saraiva, J.A. (author)
Formato: article
Idioma:eng
Publicado em: 2022
Assuntos:
Food preservation
High pressure
Hyperbaric storage
Refrigeration
Whey cheese
Texto completo:http://hdl.handle.net/20.500.12207/5618
País:Portugal
Oai:oai:repositorio.ipbeja.pt:20.500.12207/5618

Texto Completo

http://hdl.handle.net/20.500.12207/5618

Registos relacionados