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...
| Autor principal: | |
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| Outros Autores: | , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2012
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| Texto completo: | http://hdl.handle.net/1822/28761 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/28761 |