Preparation and quality assessment of processed cream cheese by high hydrostatic pressure combined thermal processing and spore-induced germination
Bo Song, Panpan Zhu, Yumeng Zhang, Ning Ju, Xin Si, Xiaoyang Pang, Jiaping Lv, Shuwen Zhang
Topics & Concepts
PasteurizationSterilization (economics)Hydrostatic pressureFood scienceChemistryShelf lifeEndosporeHigh pressurePascalizationFlavourSporeMicrobiologyBiologyEngineering physicsForeign exchange marketEconomicsThermodynamicsMonetary economicsEngineeringForeign exchangePhysicsProbiotics and Fermented FoodsProteins in Food SystemsMicrobial Inactivation Methods