1. Advances in non-thermal treatment techniques to control yogurt post-acidification
- Author
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NIU Yu-qin, WANG Chen-yuan, ZHAO Pei, LI Shu-sen, LIU Ju-long, SUN Er-na, and WU Zi-jian
- Subjects
yogurt ,post-acidification ,non-heat treatments ,lactic acid bacteria ,Food processing and manufacture ,TP368-456 - Abstract
Post-acidification is one of the most important factors affecting the sensory quality, flavor characteristics and stability of yogurt during shelf-life. Non-thermal treatments are novel methods to control post-acidification, which can maintain the original nutritional properties and sensory quality of food to the maximum extent. In this paper, the mechanism of post-acidification of lactic acid bacteria was reviewed. The mechanism and recent research progress of non-heat treatment processes such as ultra-high pressure, ultrasound, pulsed electric field, CO2 treatment, irradiation were analyzed and provided theoretical guidance for the development and industrial application of non-heat acid control technology.
- Published
- 2023
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