Use of innovative technologies to extend the shelf life of dairy products

Use of innovative technologies to extend the shelf life of dairy products

The aim of the study was to provide a comprehensive assessment of the impact of innovative technologies on the processing and treatment of dairy products in order to extend their shelf life. A comparative analysis of non-thermal methods revealed that high-pressure processing (600 MPa, 15 minutes) an...

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Bibliographic Details
Main Authors:	V. Hruban, M. Khramov, O. Lymar, A. Pastushenko
Format:	Article
Language:	English
Published:	National University of Life and Environmental Sciences of Ukraine 2025-06-01
Series:	Наукові доповіді Національного університету біоресурсів і природокористування України
Subjects:	non-thermal processing high pressure pulsed electric field antimicrobial packaging nanoparticles intelligent packaging systems
Online Access:	https://scireports.com.ua/journals/tom-21-3-2025/vikoristannya-innovatsiynikh-tekhnologiy-dlya-zbilshennya-terminu-pridatnosti-molochnikh-produktiv
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