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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| Outros Autores: | , , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2018
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/52006 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/52006 |