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acessibilidade
http://hdl.handle.net/20.500.12207/5618
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DC Field | Value | Language |
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dc.contributor.author | Duarte, R.V. | - |
dc.contributor.author | Moreira, S.A. | - |
dc.contributor.author | Fernandes, P.A.R. | - |
dc.contributor.author | Fidalgo, Liliana G. | - |
dc.contributor.author | Santos, M.D. | - |
dc.contributor.author | Queirós, R.P. | - |
dc.contributor.author | Santos, D.I. | - |
dc.contributor.author | Delgadillo, I. | - |
dc.contributor.author | Saraiva, J.A. | - |
dc.date.accessioned | 2022-10-27T09:43:44Z | - |
dc.date.available | 2022-10-27T09:43:44Z | - |
dc.date.issued | 2015 | - |
dc.identifier.citation | Duarte, R., Moreira, S., Fernandes, P., Fidalgo, L., Santos, M., Queirós, R., Santos, D., Delgadillo, I. & Saraiva, J. (2015). Preservation under pressure (hyperbaric storage) at 25°C, 30°C and 37°C of a highly perishable dairy food and comparison with refrigeration. CyTA - Journal of Food, 13(3), 321-328. https://doi.org/10.1080/19476337.2014.971876 | por |
dc.identifier.issn | 1947-6337 | - |
dc.identifier.uri | http://hdl.handle.net/20.500.12207/5618 | - |
dc.description.abstract | Hyperbaric storage (HS) under mild pressure of requeijão, a traditional Portuguese whey cheese, as a case study of a highly perishable dairy food, was evaluated as a possible energy costless alternative to refrigeration. Whey cheese was stored for 4 and 8 hours, at different pressure levels (0.1, 100 and 150 MPa) and temperatures (25°C, 30°C and 37°C), and the results were compared with refrigeration (4°C). Microbial analyses showed that storage for 4 hours at 100 MPa was able to maintain microbial counts similar to refrigeration and initial load, ≈3 Log10 CFU/g, at all tested temperatures. By increasing the pressure to 150 MPa and the storage time to 8 hours, microbial loads were reduced to undetectable counts, with the exception for total aerobic mesophiles that were reduced to about ≈1 Log unit. HS in general maintained pH, water activity and lipid oxidation values, at levels similar to that in refrigeration. | por |
dc.language.iso | eng | por |
dc.publisher | Taylor & Francis | por |
dc.rights | openAccess | por |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | por |
dc.subject | Food preservation | por |
dc.subject | High pressure | por |
dc.subject | Hyperbaric storage | por |
dc.subject | Refrigeration | por |
dc.subject | Whey cheese | por |
dc.title | Preservation under pressure (hyperbaric storage) at 25ºC, 30ºC and 37ºC of a highly perishable dairy food and comparison with refrigeration | por |
dc.type | article | por |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | https://www.tandfonline.com/journals/TCYT | por |
degois.publication.firstPage | 321 | por |
degois.publication.lastPage | 328 | por |
degois.publication.title | CyTA - Journal of Food | por |
degois.publication.volume | 13(3) | por |
dc.identifier.doi | https://doi.org/10.1080/19476337.2014.971876 | por |
Appears in Collections: | D-TCA - Artigos em revistas indexadas à WoS/Scopus |
Files in This Item:
File | Description | Size | Format | |
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Preservation under pressure (hyperbaric storage)_PDFA.pdf | 208.47 kB | Adobe PDF | View/Open |
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