Ohmic Heating for the dairy industry: a potential technology to develop probiotic dairy foods in association with modifications of whey protein structure

The use of whey in dairy probiotics is a topic of great interest to the scientific community and the food industries. However, few studies address the effect of ohmic heating (OH) on cell metabolism and growth parameters of probiotic microorganisms. Despite of this, OH under sub-lethal conditions pr...

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Bibliographic Details
Main Author: Pereira, Ricardo N. (author)
Other Authors: Teixeira, J. A. (author), Vicente, A. A. (author), Cappato, Leandro P. (author), Ferreira, Marcus Vinicius S. (author), Rocha, Ramon S. (author), Cruz, Adriano Gomes da (author)
Format: article
Language:eng
Published: 2018
Subjects:
Science & Technology
Online Access:http://hdl.handle.net/1822/52006
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/52006

Internet

http://hdl.handle.net/1822/52006

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