Effect of pulsed light on microbial inactivation, sensory properties and protein structure of fresh ricotta cheese
Francesco Emilio Ricciardi, Stella Plazzotta, Amalia Conte, Lara Manzocco
Topics & Concepts
ChemistryFood scienceFood spoilageProtein aggregationPseudomonasFourier transform infrared spectroscopyBacteriaBiochemistryChemical engineeringBiologyGeneticsEngineeringProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesListeria monocytogenes in Food Safety