Ohmic heating processing of milk for probiotic fermented milk production: Survival kinetics of Listeria monocytogenes as contaminant post-fermentation, bioactive compounds retention and sensory acceptance
Amanda B. Silva, Hugo Scudini, Gustavo Luís de Paiva Anciens Ramos, Roberto P.S. Pires, Jonas T. Guimarães, Celso F. Balthazar, Ramon S. Rocha, Larissa P. Margalho, Tatiana Colombo Pimentel, Marcia C. Siva, Anderson S. Sant’Ana, Erick A. Esmerino, Mônica Q. Freitas, Maria Carmela K.H. Duarte, Adriano G. Cruz
Topics & Concepts
Food scienceProbioticListeria monocytogenesLactobacillus acidophilusFermentationStreptococcus thermophilusChemistryListeriaLactobacillusBiologyBacteriaGeneticsMicrobial Inactivation MethodsListeria monocytogenes in Food SafetyMeat and Animal Product Quality