Denaturation of whey proteins of milk during ohmic heating
Ohmic heating is receiving increasing attention from the dairy industry, once it is considered to be an alternative for the indirect heating methods of milk pasteurization. Milk proteins are probably the most affected constituents by heating and some of the changes may involve interaction with sugar...
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| Outros Autores: | , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2009
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| Texto completo: | http://hdl.handle.net/1822/56823 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/56823 |