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Physicochemical and microbial changes in yogurts produced under different pressure and temperature conditions

2019Journal article Restricted access
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dc.contributor.authorLopes, Rita P.
dc.contributor.authorMota, Maria
dc.contributor.authorPinto, Carlos A.
dc.contributor.authorSousa, Sérgio
dc.contributor.authorSilva, José A. Lopes da
dc.contributor.authorGomes, Ana M.
dc.contributor.authorDelgadillo, Ivonne
dc.contributor.authorSaraiva, Jorge A.
dc.date.accessioned2018-10-16T17:56:34Z
dc.date.available2018-10-16T17:56:34Z
dc.date.issued2019
dc.description.abstractVariations on fermentation conditions (temperature, pressure, etc.) can bring novel characteristics to fermentative processes and the respective final products. Regarding yogurt, both bacteria metabolism and physical properties of gel may be affected, resulting in different yogurts. Therefore, lactic acid fermentation was performed under different combinations of pressure (0.1, 10 and 30 MPa) and temperature (35, 43 and 50 °C), and microbiological and physical properties of the yogurts obtained were analyzed. Fermentation conditions affected the microbial growth, with Streptococcus thermophilus being more sensitive to the combination of high temperatures and pressures than Lactobacillus bulgaricus. Regarding physical properties, both syneresis and texture were influenced by fermentation conditions. Yogurts fermented at 10 MPa presented interesting features, with syneresis similar to control yogurts and a firm texture. Therefore, the fermentative conditions can be changed not only to regulate the fermentation kinetics, but also to produce a final product with different properties. Therefore, this approach opens the possibility of applying this type of strategy to a wide range of food fermentative processes, with potential to improve food quality and to create and develop food products with novel characteristics.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLopes, R. P., Mota, M. J., Pinto, C. A., Sousa, S., Lopes da Silva, J. A., Gomes, A. M., … Saraiva, J. A. (2019). Physicochemical and microbial changes in yogurts produced under different pressure and temperature conditions. LWT, 99, 423–430. https://doi.org/10.1016/j.lwt.2018.09.074pt_PT
dc.identifier.doi10.1016/j.lwt.2018.09.074pt_PT
dc.identifier.eid85054430608
dc.identifier.eissn1096-1127
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10400.14/25784
dc.identifier.wos000450375100055
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationYOGURT PRODUCTION UNDER HIGH PRESSURE FOR POSSIBLE IMPROVEMENT OF THE PROCESS AND CREATION OF A NOVEL, SENSORIAL UNIQUE AND HIGHER FUNCTIONAL ACTIVITY TYPE OF YOGURT
dc.relationIMPROVED MICROBIAL FERMENTATION OF GLYCEROL FOR PRODUCTION OF NEW VALUE-ADDED PRODUCTS UNDER HIGH PRESSURE
dc.relationFunctional compounds from microalgal stress modulation: from production to gut microbiota modification
dc.subjectYogurt fermentationpt_PT
dc.subjectHigh pressurept_PT
dc.subjectTemperaturept_PT
dc.subjectMicrobiologypt_PT
dc.subjectPhysical propertiespt_PT
dc.titlePhysicochemical and microbial changes in yogurts produced under different pressure and temperature conditionspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleYOGURT PRODUCTION UNDER HIGH PRESSURE FOR POSSIBLE IMPROVEMENT OF THE PROCESS AND CREATION OF A NOVEL, SENSORIAL UNIQUE AND HIGHER FUNCTIONAL ACTIVITY TYPE OF YOGURT
oaire.awardTitleIMPROVED MICROBIAL FERMENTATION OF GLYCEROL FOR PRODUCTION OF NEW VALUE-ADDED PRODUCTS UNDER HIGH PRESSURE
oaire.awardTitleFunctional compounds from microalgal stress modulation: from production to gut microbiota modification
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F00062%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F97062%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F97061%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F105304%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.endPage430
oaire.citation.startPage423
oaire.citation.titleLWT - Food Science and Technologypt_PT
oaire.citation.volume99pt_PT
oaire.fundingStream5876
oaire.fundingStreamFARH
oaire.fundingStream5876
person.familyNameLopes
person.familyNameMota
person.familyNamePinto
person.familyNameGomes
person.familyNameDelgadillo
person.familyNameSaraiva
person.givenNameRita
person.givenNameMaria
person.givenNameCarlos
person.givenNameAna Maria
person.givenNameIvonne
person.givenNameJorge
person.identifier162628
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person.identifier.ciencia-id8A1F-933B-F7D8
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.ciencia-idEC16-41A3-01BD
person.identifier.orcid0000-0002-8000-0283
person.identifier.orcid0000-0002-8593-9855
person.identifier.orcid0000-0002-5742-706X
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0001-8589-8806
person.identifier.orcid0000-0002-5536-6056
person.identifier.ridW-3082-2017
person.identifier.ridY-5551-2018
person.identifier.ridB-9944-2013
person.identifier.ridL-4431-2014
person.identifier.scopus-author-id55794366600
person.identifier.scopus-author-id55794159400
person.identifier.scopus-author-id57188972493
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id55333765400
person.identifier.scopus-author-id35583570500
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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