Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity
Ramon S. Rocha, Ramón Silva, Gustavo Luís de Paiva Anciens Ramos, Louise A. Cabral, Tatiana Colombo Pimentel, Pedro Henrique Campelo, Patrícia Blumer Zacarchenco, Mônica Q. Freitas, Erick A. Esmerino, Márcia C. Silva, Adriano G. Cruz
Topics & Concepts
PasteurizationFood scienceJoule heatingChemistryHigh energyRheologyMaillard reactionBiological valueHigh proteinElectric fieldWhey proteinFood productsMilk proteinHydroxymethylfurfuralWhey protein isolateMaterials scienceBiochemistryComposite materialEngineeringEngineering physicsQuantum mechanicsPhysicsCatalysisFurfuralMicrobial Inactivation MethodsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides