Effect of ohmic heating in bioactive peptides, volatile compounds, and fatty acid profile in a high-protein vanilla flavoured milk drink
Ramon S. Rocha, Leandro Bertacchini de Oliveira, Sinara T.B. Morais, Maria Eduarda Marques Soutelino, Márcia Cristina Silva, Mônica Q. Freitas, Stanislau Bogusz, Tatiana Colombo Pimentel, Erick A. Esmerino, Adriano G. Cruz
Topics & Concepts
ChemistryFood scienceHexanalPeptideCaseinFatty acidChromatographyAcetic acidButyric acidAcetaldehydePolyunsaturated fatty acidBiochemistryEthanolProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityMicrobial Inactivation Methods