{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"institution":[{"name":"Research Square"}],"indexed":{"date-parts":[[2022,4,16]],"date-time":"2022-04-16T10:11:17Z","timestamp":1650103877611},"posted":{"date-parts":[[2022,4,15]]},"group-title":"In Review","reference-count":0,"publisher":"Research Square Platform LLC","license":[{"start":{"date-parts":[[2022,4,15]],"date-time":"2022-04-15T00:00:00Z","timestamp":1649980800000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"accepted":{"date-parts":[[2022,4,12]]},"abstract":"<jats:title>Abstract<\/jats:title>\n        <jats:p>Two highly perishable dairy products (cow\u2019s and goat\u2019s fresh cheese (FC)), were stored under hyperbaric storage at room temperature (HS\/RT, 50-100MPa) and compared with RF (4\u00baC), for 60 days. HS\/RT (\u226575MPa) lead to a more stable volatile organic and fatty acid profiles, reducing lipid oxidation rate, particularly for cow\u2019s FC, resembling more to FC prior storage, contrarily to refrigerated cheeses. No variation was observed for total protein, while free amino acids increased over time after 60 days at 75\/RT of 13- and 16-fold, and at 100\/RT of 14- and 8-fold, respectively in cow\u2019s and goat\u2019s FC, which may have contributed to increased protein digestibility (5.2%) observed for goat\u2019s FC after 60 days at 100\/RT.These results indicate the overall increased preservation performance achieved by HS\/RT for cow\u2019s and goat\u2019s FC when compared with RF, slowing down FC matrix degradation, possibly leading to considerable shelf-life extension.<\/jats:p>","DOI":"10.21203\/rs.3.rs-1549813\/v1","type":"posted-content","created":{"date-parts":[[2022,4,15]],"date-time":"2022-04-15T19:50:14Z","timestamp":1650052214000},"source":"Crossref","is-referenced-by-count":0,"title":["Evaluation of cow\u2019s and goat\u2019s fresh cheese preservation under hyperbaric storage at room temperature up to 60 days versus refrigeration regarding nutritional and physicochemical parameters"],"prefix":"10.21203","author":[{"given":"Ricardo V.","family":"Duarte","sequence":"first","affiliation":[{"name":"LAQV-REQUIMTE, Universidade de Aveiro"}]},{"given":"Susana","family":"Casal","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Universidade do Porto"}]},{"given":"Ana M.","family":"Gomes","sequence":"additional","affiliation":[{"name":"Universidade Cat\u00f3lica Portuguesa, CBQF - Centro de Biotecnologia e Qu\u00edmica Fina \u2013 Laborat\u00f3rio Associado"}]},{"given":"Ivonne","family":"Delgadillo","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Universidade de Aveiro"}]},{"given":"Jorge A.","family":"Saraiva","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Universidade de Aveiro"}]}],"member":"8761","container-title":[],"original-title":[],"link":[{"URL":"https:\/\/www.researchsquare.com\/article\/rs-1549813\/v1","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/www.researchsquare.com\/article\/rs-1549813\/v1.html","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2022,4,15]],"date-time":"2022-04-15T19:50:16Z","timestamp":1650052216000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.researchsquare.com\/article\/rs-1549813\/v1"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,4,15]]},"references-count":0,"URL":"https:\/\/doi.org\/10.21203\/rs.3.rs-1549813\/v1","relation":{},"subject":[],"published":{"date-parts":[[2022,4,15]]},"subtype":"preprint"}}