Nutritional and quality evaluation of hyperbaric stored fresh cheeses

Nutritional and quality evaluation of hyperbaric stored fresh cheeses

Cow's and goat's fresh cheese (FC), two highly perishable dairy products, were stored under hyperbaric storage at room temperature (HS/RT, 50–100 MPa) and compared with refrigeration (RF, 4 °C), for 60 days.Under HS/RT (≥75 MPa), FCs presented a more stable volatile organic and fatty acid...

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Bibliographic Details
Main Authors: Ricardo V. Duarte, Susana Casal, Ana M. Gomes, Ivonne Delgadillo, Jorge A. Saraiva
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Food Chemistry Advances
Subjects:
Volatile organic compounds
Protein digestibility
Hyperbaric storage
Fatty acids
Free amino acids
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X23000321

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http://www.sciencedirect.com/science/article/pii/S2772753X23000321

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