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Improving fresh cheese shelf-life through hyperbaric storage at variable room temperature |
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| Authors: | Ricardo V. Duarte José A. Lopes-da-Silva Ana M. Gomes Ivonne Delgadillo Francisco J. Barba Jorge A. Saraiva |
| Affiliation: | 1. Departamento de Química, LAQV-REQUIMTE, Universidade de Aveiro, Aveiro, Portugal;2. Centro de Biotecnologia e Química Fina (CBQF)–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal Contribution: Methodology, Software, Supervision, Validation, Writing - review & editing;3. Departamento de Química, LAQV-REQUIMTE, Universidade de Aveiro, Aveiro, Portugal Contribution: Methodology, Resources, Validation, Visualization, Writing - review & editing;4. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, Burjassot, Spain |
| Abstract: | |
| Keywords: | endogenous microbiota hyperbaric storage shelf-life textural profile analysis whey loss |