用于改善乳制品特性、保质期及分析的新兴技术
Emerging Technologies for Improving Properties, Shelf Life, and Analysis of Dairy Products.
作者信息
Moatsou Golfo
机构信息
Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
出版信息
Foods. 2024 Apr 1;13(7):1078. doi: 10.3390/foods13071078.
Abstract
Processing results in several kinds of dairy products with variable properties and shelf lives that preserve and often enhance the unique nutritional and biological value of milk [...].
摘要
加工可生产出具有不同特性和保质期的多种乳制品，这些乳制品保留并常常提升了牛奶独特的营养和生物学价值[……]。
相似文献
1
Emerging Technologies for Improving Properties, Shelf Life, and Analysis of Dairy Products.
Foods. 2024 Apr 1;13(7):1078. doi: 10.3390/foods13071078.
2
Compositional characteristics of dairy products and their potential nondairy applications after shelf-life.
Curr Res Food Sci. 2022 Jan 6;5:150-156. doi: 10.1016/j.crfs.2021.12.017. eCollection 2022.
3
Major advances in concentrated and dry milk products, cheese, and milk fat-based spreads.
J Dairy Sci. 2006 Apr;89(4):1179-88. doi: 10.3168/jds.S0022-0302(06)72187-7.
4
Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products.
Compr Rev Food Sci Food Saf. 2019 Jan;18(1):67-83. doi: 10.1111/1541-4337.12409.
5
Fluid dairy product quality and safety: looking to the future.
J Dairy Sci. 2001 Jan;84(1):1-11. doi: 10.3168/jds.s0022-0302(01)74445-1.
6
Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties.
Ultrason Sonochem. 2021 May;73:105467. doi: 10.1016/j.ultsonch.2021.105467. Epub 2021 Jan 13.
7
Impact of high-pressure treatment on casein micelles, whey proteins, fat globules and enzymes activity in dairy products: a review.
Crit Rev Food Sci Nutr. 2022;62(11):2888-2908. doi: 10.1080/10408398.2020.1860899. Epub 2020 Dec 21.
8
Invited review: Shelf-stable dairy protein beverages-Scientific and technological aspects.
J Dairy Sci. 2022 Nov;105(12):9327-9346. doi: 10.3168/jds.2022-22208. Epub 2022 Oct 4.
9
MILK Symposium review: Improving the productivity, quality, and safety of milk in Rwanda and Nepal.
J Dairy Sci. 2020 Nov;103(11):9758-9773. doi: 10.3168/jds.2020-18304.
10
Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages.
Foods. 2020 Mar 4;9(3):288. doi: 10.3390/foods9030288.
引用本文的文献
1
The future of the future foods: understandings from the past towards SDG-2.
NPJ Sci Food. 2025 Jul 12;9(1):138. doi: 10.1038/s41538-025-00484-x.
本文引用的文献
1
Modifications of whey proteins for emulsion based applications: Current status, issues and prospectives.
Food Res Int. 2024 Feb;178:113935. doi: 10.1016/j.foodres.2024.113935. Epub 2024 Jan 3.
2
Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits.
Front Nutr. 2023 Oct 30;10:1257439. doi: 10.3389/fnut.2023.1257439. eCollection 2023.
3
Using dietary fiber as stabilizer in dairy products: β-glucan and inulin-type fructans.
J Food Sci Technol. 2023 Dec;60(12):2945-2954. doi: 10.1007/s13197-022-05651-6. Epub 2022 Dec 7.
4
Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review.
Foods. 2023 Sep 1;12(17):3288. doi: 10.3390/foods12173288.
5
Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria.
Foods. 2023 Aug 25;12(17):3206. doi: 10.3390/foods12173206.
6
Invited review: Qualitative research in dairy science-A narrative review.
J Dairy Sci. 2023 Sep;106(9):5880-5895. doi: 10.3168/jds.2022-23125. Epub 2023 Jul 18.
7
Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives.
Foods. 2023 Mar 17;12(6):1275. doi: 10.3390/foods12061275.
8
Valorisation of Micro/Nanoencapsulated Bioactive Compounds from Plant Sources for Food Applications Towards Sustainability.
Foods. 2022 Dec 22;12(1):32. doi: 10.3390/foods12010032.
9
β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products-A Review.
Molecules. 2022 Sep 24;27(19):6313. doi: 10.3390/molecules27196313.
10
Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review.
Compr Rev Food Sci Food Saf. 2022 Sep;21(5):4274-4293. doi: 10.1111/1541-4337.13012. Epub 2022 Jul 29.
Zotero 插件