The combined effect of pressure and temperature on kefir production - a case study of food fermentation in unconventional conditions

Food fermentation under pressure has been studied in recent years as a way to produce foods with novel properties. The purpose of this work was to study kefir production under pressure (7–50 MPa) at different temperatures (17–32 °C), as a case study of unconventional food fermentation. The fermentat...

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Bibliographic Details
Main Author: Ribeiro, Ana C. (author)
Other Authors: Lemos, Álvaro T. (author), Lopes, Rita (author), Mota, Maria J. (author), Inácio, Rita S. (author), Gomes, Ana M. P. (author), Sousa, Sérgio (author), Delgadillo, Ivonne (author), Saraiva, Jorge A. (author)
Format: article
Language:eng
Published: 2021
Subjects:
Kefir
High pressure
Temperature
Fermentation kinetics
Online Access:http://hdl.handle.net/10400.14/31699
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/31699

Internet

http://hdl.handle.net/10400.14/31699

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