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

被引：0
作者：
Carla Roana Monteiro Rudke
Callebe Camelo-Silva
Adenilson Renato Rudke
Elane Schwinden Prudencio
Cristiano José de Andrade
机构：
[1] Postgraduate Program in Food Engineering,Department of Food Science and Technology, Agricultural Sciences Center
[2] Technology Center,undefined
[3] Federal University of Santa Catarina,undefined
[4] Federal University of Santa Catarina,undefined
来源：
Food and Bioprocess Technology | 2024年 / 17卷
关键词：
Postbiotics; Whey protein; Emerging technology; Bacteriocin;
D O I：
暂无
中图分类号：
学科分类号：
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.
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页码：811 / 827
页数：16
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