High Hydrostatic Pressure Induced Changes in the Physicochemical and Functional Properties of Milk and Dairy Products: A Review

High-pressure processing (HPP) is a nonthermal technology used for food preservation capable of generating pasteurized milk products. There is much information regarding the inactivation of microorganisms in milk by HPP, and it has been suggested that 600 MPa for 5 min is adequate to reduce the numb...

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Detalles Bibliográficos
Autores principales: Serna-Hernandez, Sergio O., Escobedo-Avellaneda, Zamantha, García-García, Rebeca, Rostro-Alanis, Magdalena de Jesús, Welti-Chanes, Jorge
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391368/
https://www.ncbi.nlm.nih.gov/pubmed/34441644
http://dx.doi.org/10.3390/foods10081867

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391368/
https://www.ncbi.nlm.nih.gov/pubmed/34441644
http://dx.doi.org/10.3390/foods10081867

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