Selective survival of protective cultures during high-pressure processing by leveraging freeze-drying and encapsulation

HIGHLIGHTS

• who: Meghan R. McGillin et al. from the Department of Food Science, Cornell University, Ithaca, NY, USA have published the article: Selective Survival of Protective Cultures during High-Pressure Processing by Leveraging Freeze-Drying and Encapsulation, in the Journal: Foods 2022, 2465 of /2022/
• what: High-Pressure Processing's (HPP) non-thermal inactivation of cells has been largely incompatible with food products in which the activity of selected cultures is intended (e_g bio-preservation). The aim of this work was to develop a novel encapsulation system that renders commercially available freeze-dried LAB resistant to . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or E-mail:

  If you don't have an account, you can create one here.