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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Detalles Bibliográficos
Autores principales: Ribeiro, Ana C., Lemos, Álvaro T., Lopes, Rita P., Mota, Maria J., Inácio, Rita S., Gomes, Ana M. P., Sousa, Sérgio, Delgadillo, Ivonne, Saraiva, Jorge A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466173/
https://www.ncbi.nlm.nih.gov/pubmed/32824663
http://dx.doi.org/10.3390/foods9081133

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466173/
https://www.ncbi.nlm.nih.gov/pubmed/32824663
http://dx.doi.org/10.3390/foods9081133

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