Influence of ohmic heating on the structural and immunoreactive properties of soybean proteins

Ohmic heating (OH) encompasses interesting benefits towards thermal processing. Envisaging an increasing relevance of soybean protein as an alternative non-animal protein, it is important to understand how OH can contribute to the quality and immunoreactivity of soybean-derived products. This study...

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Detalhes bibliográficos
Autor principal: Pereira, Ricardo N. (author)
Outros Autores: Rodrigues, Rui Miguel Martins (author), Machado, Luís Pedro Lima (author), Ferreira, Sara (author), Costa, Joana (author), Villa, Caterina (author), Barreiros, Mariana (author), Mafra, Isabel (author), Teixeira, J. A. (author), Vicente, A. A. (author)
Formato: article
Idioma:eng
Publicado em: 2021
Assuntos:
Ohmic heating
Electrical frequency
Electric field
Electrochemical reactions
Immunoreactivity
Science & Technology
Texto completo:http://hdl.handle.net/1822/73307
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/73307

Texto Completo

http://hdl.handle.net/1822/73307

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