The production of fermented beverages is a promising way to valorize by-products of dairy manufacturing. However, the shelf-life of these products is often limited by the post-acidification process that occurs during storage. In this work, we manufactured a fermented beverage from sweet whey by using the starter lactic acid bacteria (SLAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. High-pressure processing (HPP) at 200 MPa for 10 min or 400 MPa for 1 min were applied after manufacturing. The aim of this study was to evaluate the effect of HPP on the quality of the beverage and on the behavior of the SLAB. Both high hydrostatic pressure treatments preserved flavor and texture attributes until 45 days post-HPP...
Resumen del póster presentado al Simposio "Tecnologías emergentes de interés para la industria alime...
High pressure (HP) kinetics of the microbial destruction and changes in the physicochemical characte...
High pressure (HP) processing, a novel technology, has excellent potential for non-thermal preserva...
The production of fermented beverages is a promising way to valorize by-products of dairy manufactur...
High pressure processing (HPP) reduces the glycolytic activity of lactic acid bacteria (LAB) and pro...
The effect of high pressure (HP) treatment at 480 mPa on viable populations of Lactobacillus delbrue...
High-pressure processing (HPP) was investigated for controlling spoilage and extending the shelf lif...
High pressure processing (HPP) was investigated as an alternative to standard raw milk processing. D...
High pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal ...
Open Archive in partnership with American Dairy Science Association (ADSA).The effects of high press...
End of Project ReportThe term High Pressure Processing (HPP) is used to describe the technology wher...
Spoilage fungi and bacteria are capable of surviving typical juice pasteurization methods and growth...
Novel non thermal processes represent an alternative to thermal treatment to improve quality, safety...
The effect of high-pressure homogenization (HPH) on the inactivation of Escherichia coli and the sta...
Background: The main process used to pasteurize human milk is the low-temperature, long-time Holder ...
Resumen del póster presentado al Simposio "Tecnologías emergentes de interés para la industria alime...
High pressure (HP) kinetics of the microbial destruction and changes in the physicochemical characte...
High pressure (HP) processing, a novel technology, has excellent potential for non-thermal preserva...
The production of fermented beverages is a promising way to valorize by-products of dairy manufactur...
High pressure processing (HPP) reduces the glycolytic activity of lactic acid bacteria (LAB) and pro...
The effect of high pressure (HP) treatment at 480 mPa on viable populations of Lactobacillus delbrue...
High-pressure processing (HPP) was investigated for controlling spoilage and extending the shelf lif...
High pressure processing (HPP) was investigated as an alternative to standard raw milk processing. D...
High pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal ...
Open Archive in partnership with American Dairy Science Association (ADSA).The effects of high press...
End of Project ReportThe term High Pressure Processing (HPP) is used to describe the technology wher...
Spoilage fungi and bacteria are capable of surviving typical juice pasteurization methods and growth...
Novel non thermal processes represent an alternative to thermal treatment to improve quality, safety...
The effect of high-pressure homogenization (HPH) on the inactivation of Escherichia coli and the sta...
Background: The main process used to pasteurize human milk is the low-temperature, long-time Holder ...
Resumen del póster presentado al Simposio "Tecnologías emergentes de interés para la industria alime...
High pressure (HP) kinetics of the microbial destruction and changes in the physicochemical characte...
High pressure (HP) processing, a novel technology, has excellent potential for non-thermal preserva...