High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing

被引：45

作者：

da Cruz, Adriano Gomes ^{[1
]}

Fonseca Faria, Jose de Assis ^{[1
]}

Isay Saad, Susana Marta ^{[2
]}

Andre Bolini, Helena Maria ^{[1
]}

Sant'Ana, Anderson Souza ^{[1
]}

Cristianini, Marcelo ^{[1
]}

机构：

[1] Univ Estadual Campinas, Fac Food Engn, BR-13083862 Campinas, SP, Brazil

[2] Univ Sao Paulo, Fac Pharmaceut Sci, BR-05508900 Sao Paulo, Brazil

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2010年 / 21卷 / 10期

关键词：

ULTRA-HIGH PRESSURE; LACTOBACILLUS-PARACASEI; CONSUMER PERCEPTION; FUNCTIONAL FOODS; MILK-PROTEINS; CHEESE; SURVIVAL; YOGURT; BACTERIA; TECHNOLOGIES;

D O I：

10.1016/j.tifs.2010.07.006

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The increased consumption of milk products containing probiotic microorganisms leads to the search for new alternatives to guarantee their viability during the product shelf life, which may assure its benefits for the human health. Emerging technologies employed in food processing such as high-pressure technology and pulse electric field (PEF) may present intrinsic advantages that enable adequate survival of these microbial groups. This review aims to discuss the potential application of HP and PEF for the processing of dairy products supplemented with probiotic cultures. Aspects of consumers and knowledge and attitudes towards them are also discussed as an additional hurdle to be faced for the marketing of these processed foods.

引用

页码：483 / 493

页数：11

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