Selective Survival of Protective Cultures during High-Pressure Processing by Leveraging Freeze-Drying and Encapsulation

High-Pressure Processing’s (HPP) non-thermal inactivation of cells has been largely incompatible with food products in which the activity of selected cultures is intended (e.g., bio-preservation). This work aims to overcome this limitation using a cocoa butter encapsulation system for freeze-dried c...

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Detalles Bibliográficos
Autores principales: McGillin, Meghan R., deRiancho, Dana L., DeMarsh, Timothy A., Hsu, Ella D., Alcaine, Samuel D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407356/
https://www.ncbi.nlm.nih.gov/pubmed/36010466
http://dx.doi.org/10.3390/foods11162465

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407356/
https://www.ncbi.nlm.nih.gov/pubmed/36010466
http://dx.doi.org/10.3390/foods11162465

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