Emerging Technologies for Improving Properties, Shelf Life, and Analysis of Dairy Products

Abstract

Processing results in several kinds of dairy products with variable properties and shelf lives that preserve and often enhance the unique nutritional and biological value of milk [...]

Use of Nanobubbles to Improve Mass Transfer in Bioprocesses

“…Minimizing Byproducts in Fermentation Using Nanobubble Technology: Nanobubbles can enhance the quality of products in the food and beverage industry by reducing the formation of unwanted byproducts during fermentation. The key to this capability is precise control of gas levels in the fermentation environment [100]. The nanobubbles release oxygen in a controlled and sustained manner, which is crucial for preventing oxidative stress in fermenting cells.…”