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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Bibliographic Details
Main Author: Pereira, Ricardo N. (author)
Other Authors: 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)
Format: article
Language:eng
Published: 2021
Subjects:
Ohmic heating
Electrical frequency
Electric field
Electrochemical reactions
Immunoreactivity
Science & Technology
Online Access:http://hdl.handle.net/1822/73307
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/73307

Internet

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

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