Denaturation of whey proteins of milk during ohmic heating
Ohmic heating has often been said to improve the sensorial quality of foodstuffs, which has been ttributed mainly to its volumetric heating mechanism and (eventually) to the presence of an electric field. This is still subject to doubts and questions from the scientific community, and it is therefor...
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| Outros Autores: | , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2010
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/33917 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/33917 |