Ohmic heating increases inactivation and morphological changes of Salmonella sp. and the formation of bioactive compounds in infant formula

Título:

Ohmic heating increases inactivation and morphological changes of Salmonella sp. and the formation of bioactive compounds in infant formula

Autor:

Maria Carmela Kasnowski Holanda Duarte

Ano:

2021

DOI:

10.1016/j.fm.2021.103737

Revista:

Food Microbiology

ISSN:

07400020

Idioma:

Inglês

Buscar essa publicação no Google Acadêmico

Publicações com a mesma autoria

Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation

Influence of different levels of ethnocentrism of the Brazilian consumer on the choice of dulce de leche from different countries of origin

ohmic heating increases inactivation and morphological changes of Salmonella sp. and the formation of bioactive compounds in infant formula

Technological benefits of using inulin and xylooligosaccharide in dulce de leche

Advantages of using ohmic heating in Dulce de Leche manufacturing

Antiproliferative and apoptic effects of probiotic whey dairy beverages in humen prostate cell lines

Differential scanning calorimetry coupled with machine learning technique: An effective approach to determine the milk authenticity

Dulce de leche submitted to ohmic heating treatment: Consumer sensory profile using preferred attribute elicitation (PAE) and temporal check-all-that-apply (TCATA)

Efeito do hidrolisado protéico de gelatina de peixe comercial na qualidade do filé de truta arco-íris ( Oncorhynchus mykiss )

Effect of Lactobacillus rhamnosus on growth of Listeria monocytogenes and Staphylococcus aureus in a probiotic Minas Frescal cheese