Nutritional, Physicochemical, and Endogenous Enzyme Assessment of Raw Milk Preserved under Hyperbaric Storage at Variable Room Temperature

[Image: see text] Raw milk (a highly perishable food) was preserved at variable room temperature (RT) under hyperbaric storage (HS) (50–100 MPa) for 60 days and compared with refrigeration (RF) under atmospheric pressure (AP) on quality, nutritional, and endogenous enzyme activity parameters. Overal...

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Detalles Bibliográficos
Autores principales: Duarte, Ricardo V., Casal, Susana, da Silva, José A. Lopes, Gomes, Ana, Delgadillo, Ivonne, Saraiva, Jorge A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2022
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778117/
https://www.ncbi.nlm.nih.gov/pubmed/36570727
http://dx.doi.org/10.1021/acsfoodscitech.2c00027

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778117/
https://www.ncbi.nlm.nih.gov/pubmed/36570727
http://dx.doi.org/10.1021/acsfoodscitech.2c00027

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