Quark Cheese Processed by Dense-Phase Carbon Dioxide: Shelf-Life Evaluation and Physiochemical, Rheological, Microstructural and Volatile Properties Assessment

Dense-phase carbon dioxide (DPCD), a novel non-thermal processing technology, has attracted extensive attention due to its excellent performance in food sterilization and enzyme inactivation without quality deterioration. In this work, we aimed to extend the shelf life of quark cheese with DPCD and...

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Detalles Bibliográficos
Autores principales: Song, Xiaoyong, Zheng, Yuanrong, Zhou, Xuefu, Deng, Yun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9367703/
https://www.ncbi.nlm.nih.gov/pubmed/35954106
http://dx.doi.org/10.3390/foods11152340

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9367703/
https://www.ncbi.nlm.nih.gov/pubmed/35954106
http://dx.doi.org/10.3390/foods11152340

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