Preservation of high pressure pasteurised milk by hyperbaric storage at room temperature versus refrigeration on inoculated microorganisms, fatty acids, volatile compounds and lipid oxidation
Álvaro T. Lemos, Susana Casal, Francisco J. Barba, Yuthana Phimolsiripol, Ivonne Delgadillo, Jorge A. Saraiva
Topics & Concepts
Food scienceLipid oxidationChemistryListeria monocytogenesShelf lifeFlavourMicroorganismFood preservationFatty acidHigh pressurePascalizationBacteriaAntioxidantBiochemistryBiologyEngineering physicsEngineeringGeneticsMicrobial Inactivation MethodsListeria monocytogenes in Food SafetyFood Safety and Hygiene