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- Ferreira, Marcus Vinicius S., et al. Show all 15 Authors
- Trends in food science & technology 2018 v.74 pp. 56-68
- Maillard reaction; dairy industry; disinfection; flavor; flavor compounds; foods; freezing; freezing point; mechanism of action; milk; pasteurization; product safety; protein denaturation; shelf life; spoilage microorganisms; temperature; vitamins
- ... Thermal pasteurization and sterilization are predominantly used in the dairy industry due to their efficacy in improving the product safety and shelf life. However, heat treatment can cause undesirable protein denaturation, non-enzymatic browning, loss of vitamins and volatile flavor compounds, freezing point depression, and flavour changes. Cold plasma is a non-thermal technology that has gained ...