Pequi (Caryocar brasiliense) Waste Extract as a Synergistic Agent in the Microbial and Physicochemical Preservation of Low-Sodium Raw Goat Cheese

The growth of spoilage and pathogenic bacteria during storage represents significant losses in marketing raw milk cheeses. Thus, reducing NaCl in these products is challenging, as sodium has a critical antimicrobial role. Despite advances in non-thermal technologies, the short shelf life still limit...

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Detalles Bibliográficos
Autores principales: Moreira, Rodrigo V., Vieira, Carla P., Galvan, Diego, Castro, Vinicius S., Lima, Rayssa S., Mutz, Yhan S., Delgado, Karina F., Rosario, Anisio Iuri L., Mano, Sérgio B., Costa, Marion P., Conte-Junior, Carlos A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9020873/
https://www.ncbi.nlm.nih.gov/pubmed/35464018
http://dx.doi.org/10.3389/fnut.2022.855115

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9020873/
https://www.ncbi.nlm.nih.gov/pubmed/35464018
http://dx.doi.org/10.3389/fnut.2022.855115

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