Non-thermal technologies for milk and dairy processing
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Приказ свих података о документуАпстракт
Modern consumers demand minimally processed, high-quality, sustainably produced, and
ethically sourced food. The food industry strives to meet these demands without compromising
food safety. Non-thermal technologies offer a solution by using different physical
hurdles to ensure microbiological safety and extended shelf life. In the dairy industry,
high-pressure processing, ultrasound, ultraviolet processing, cold plasma and pulsed
electric fields show promise as effective non-thermal technologies. These methods achieve
microbial inactivation by altering cell membrane structures and damaging genetic material,
although the specific mechanisms may vary. Moreover, non-thermal technologies have
the potential to enhance product quality and facilitate the development of functional dairy
products, with high-intensity ultrasound and supercritical carbon dioxide as particularly
noteworthy. Despite the expanding research and development in the field of non-thermal
technologies in dairy... industries, several challenges persist, including equipment costs, enzyme
inactivation efficiency, the absence of validation procedures, regulatory hurdles and
consumer acceptance.
Кључне речи:
Non-thermal technologies / Dairy processing / Functional foodsИзвор:
Meat Technology, 2023, 64, 2, 149-154Издавач:
- Institute of Meat Hygiene and Technology
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200143 (Универзитет у Београду, Факултет ветеринарске медицине) (RS-MESTD-inst-2020-200143)
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Ledina, Tijana AU - Đorđević, Jasna AU - Kovandžić, Marija AU - Bulajić, Snežana PY - 2023 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3732 AB - Modern consumers demand minimally processed, high-quality, sustainably produced, and ethically sourced food. The food industry strives to meet these demands without compromising food safety. Non-thermal technologies offer a solution by using different physical hurdles to ensure microbiological safety and extended shelf life. In the dairy industry, high-pressure processing, ultrasound, ultraviolet processing, cold plasma and pulsed electric fields show promise as effective non-thermal technologies. These methods achieve microbial inactivation by altering cell membrane structures and damaging genetic material, although the specific mechanisms may vary. Moreover, non-thermal technologies have the potential to enhance product quality and facilitate the development of functional dairy products, with high-intensity ultrasound and supercritical carbon dioxide as particularly noteworthy. Despite the expanding research and development in the field of non-thermal technologies in dairy industries, several challenges persist, including equipment costs, enzyme inactivation efficiency, the absence of validation procedures, regulatory hurdles and consumer acceptance. PB - Institute of Meat Hygiene and Technology T2 - Meat Technology T1 - Non-thermal technologies for milk and dairy processing VL - 64 IS - 2 SP - 149 EP - 154 DO - 10.18485/meattech.2023.64.2.27 ER -
@article{ author = "Ledina, Tijana and Đorđević, Jasna and Kovandžić, Marija and Bulajić, Snežana", year = "2023", abstract = "Modern consumers demand minimally processed, high-quality, sustainably produced, and ethically sourced food. The food industry strives to meet these demands without compromising food safety. Non-thermal technologies offer a solution by using different physical hurdles to ensure microbiological safety and extended shelf life. In the dairy industry, high-pressure processing, ultrasound, ultraviolet processing, cold plasma and pulsed electric fields show promise as effective non-thermal technologies. These methods achieve microbial inactivation by altering cell membrane structures and damaging genetic material, although the specific mechanisms may vary. Moreover, non-thermal technologies have the potential to enhance product quality and facilitate the development of functional dairy products, with high-intensity ultrasound and supercritical carbon dioxide as particularly noteworthy. Despite the expanding research and development in the field of non-thermal technologies in dairy industries, several challenges persist, including equipment costs, enzyme inactivation efficiency, the absence of validation procedures, regulatory hurdles and consumer acceptance.", publisher = "Institute of Meat Hygiene and Technology", journal = "Meat Technology", title = "Non-thermal technologies for milk and dairy processing", volume = "64", number = "2", pages = "149-154", doi = "10.18485/meattech.2023.64.2.27" }
Ledina, T., Đorđević, J., Kovandžić, M.,& Bulajić, S.. (2023). Non-thermal technologies for milk and dairy processing. in Meat Technology Institute of Meat Hygiene and Technology., 64(2), 149-154. https://doi.org/10.18485/meattech.2023.64.2.27
Ledina T, Đorđević J, Kovandžić M, Bulajić S. Non-thermal technologies for milk and dairy processing. in Meat Technology. 2023;64(2):149-154. doi:10.18485/meattech.2023.64.2.27 .
Ledina, Tijana, Đorđević, Jasna, Kovandžić, Marija, Bulajić, Snežana, "Non-thermal technologies for milk and dairy processing" in Meat Technology, 64, no. 2 (2023):149-154, https://doi.org/10.18485/meattech.2023.64.2.27 . .