Non-thermal emerging technologies and their effects on the functional properties of dairy products
作者： Jonas de Toledo Guimarães , Eric Keven Silva , Monica Queiroz de Freitas , Maria Angela de Almeida Meireles , Adriano Gomes da Cruz
DOI: 10.1016/J.COFS.2018.01.015
关键词:
摘要: Functional food is a relatively new concept, once there not worldwide definition, however, this term increasingly widespread. The consumption of functional products trend for the next years given health improvement and well-being its consumers. dairy market has great potential to be inserted in due composition large variety potentially products. non-thermal emerging technologies appeared as promising ways improve product's benefits, high intensity ultrasound supercritical carbon dioxide seem alternatives processing, improving some properties
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