Trends in Dairy Products: New Ingredients and Ultrasound-Based Processing

被引：7
|
作者：
Rudke, Carla Roana Monteiro [1 ]
Camelo-Silva, Callebe [1 ]
Rudke, Adenilson Renato [1 ]
Prudencio, Elane Schwinden [1 ,2 ]
de Andrade, Cristiano Jose [1 ]
机构：
[1] Univ Fed Santa Catarina, Technol Ctr, Postgrad Program Food Engn, BR-88040970 Florianopolis, SC, Brazil
[2] Univ Fed Santa Catarina, Agr Sci Ctr, Dept Food Sci & Technol, BR-88034001 Florianopolis, SC, Brazil
来源：
FOOD AND BIOPROCESS TECHNOLOGY | 2024年 / 17卷 / 04期
关键词：
Postbiotics; Whey protein; Emerging technology; Bacteriocin; HIGH-INTENSITY ULTRASOUND; INTERNATIONAL SCIENTIFIC ASSOCIATION; PHYSICOCHEMICAL PROPERTIES; LISTERIA-MONOCYTOGENES; CONSENSUS STATEMENT; SUGAR REDUCTION; LOW-FAT; MILK; PREBIOTICS; CHEESE;
D O I：
10.1007/s11947-023-03153-7
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Demanding consumers increasingly seek products with a more nutritional appeal that contribute to nutritional health. Considering the requirements of sustainable processes, natural ingredients, and healthier products, this review describes the most recent trends in dairy products, focusing on new ingredients and ultrasound technology. These ingredients include prebiotics, probiotics, and synbiotics; substitutes for reducing sugar and lipids; and natural preservatives such as nisin. Also, ultrasounds have been identified as a promising strategy for processing food products since it can increase shelf-life and enhance sensorial acceptance.
引用
收藏
页码：811 / 827
页数：17
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