Приказ основних података о документу
Non-thermal technologies for milk and dairy processing
dc.creator | Ledina, Tijana | |
dc.creator | Đorđević, Jasna | |
dc.creator | Kovandžić, Marija | |
dc.creator | Bulajić, Snežana | |
dc.date.accessioned | 2024-03-07T10:26:43Z | |
dc.date.available | 2024-03-07T10:26:43Z | |
dc.date.issued | 2023 | |
dc.identifier.issn | 2466-4812 | |
dc.identifier.uri | https://vet-erinar.vet.bg.ac.rs/handle/123456789/3732 | |
dc.description.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. | sr |
dc.language.iso | en | sr |
dc.publisher | Institute of Meat Hygiene and Technology | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/inst-2020/200143/RS// | sr |
dc.rights | openAccess | sr |
dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
dc.source | Meat Technology | sr |
dc.subject | Non-thermal technologies | sr |
dc.subject | Dairy processing | sr |
dc.subject | Functional foods | sr |
dc.title | Non-thermal technologies for milk and dairy processing | sr |
dc.type | article | sr |
dc.rights.license | BY | sr |
dc.citation.volume | 64 | |
dc.citation.issue | 2 | |
dc.citation.spage | 149 | |
dc.citation.epage | 154 | |
dc.identifier.doi | 10.18485/meattech.2023.64.2.27 | |
dc.identifier.fulltext | http://veterinar.vet.bg.ac.rs/bitstream/id/11167/bitstream_11167.pdf | |
dc.type.version | publishedVersion | sr |