Effects of moderate electric fields (MEF) on denaturation of whey proteins solutions

Electric fields application during thermal processing are now receiving increased attention due to uniform heating of liquids and extremely rapid heating rates, which presumably enables higher temperatures to be applied without inducing excessive denaturation of the constituent proteins [1]. The aim...

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Bibliographic Details
Main Author: Pereira, Ricardo (author)
Other Authors: Teixeira, J. A. (author), Vicente, A. A. (author)
Format: conferenceObject
Language:eng
Published: 2012
Online Access:http://hdl.handle.net/1822/28761
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/28761

Internet

http://hdl.handle.net/1822/28761

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