2 documents found, page 1 of 1
The effect of conventional and ohmic heating as pasteurization methods on the m...
Aleksandrovas, Elvidas; Vasiliauskaitè, Agnè; Vieira, Jorge Miguel Magalhães; Martins, Joana T.; Pereira, Ricardo Nuno Correia; Vicente, A. A.Edible film-forming solutions typically undergo thermal treatment to ensure microbial safety before being applied to food products. The aim of this study was to assess the effects of two different heating methodsconventional heating (CH) and ohmic heating (OH)on the physical, chemical, and microbiological properties of liquid acid whey permeate (AWP) and liquid acid whey protein concentrate (AWPC) edible films....
Characterization of dairy industry secondary material-based edible films: effec...
Vasiliauskaite, Agne; Aleksandrovas, Elvidas; Martins, Joana T.; Vieira, Jorge Miguel Magalhães; Vicente, A. A.; Radenkovs, Vitalijs; Rud, IdaEdible films are a promising method for delivering probiotics in food. The survival of Lacticaseibacillus paracasei A11 and Lactobacillus helveticus MI-LH13 (7 log CFU/g), which were cultivated in liquid whey permeate (LWP), in films made from liquid acid whey protein concentrate (M) or liquid acid whey permeate (Z), was evaluated over 21 days at 25 °C and 4 °C. Film drying and matrix type had varying effects o...