Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/47484
Registo completo
Campo DC | Valor | Idioma |
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dc.contributor.author | Pereira, Ricardo N. | por |
dc.contributor.author | Rodrigues, Rui M. | por |
dc.contributor.author | Altinok, E. | por |
dc.contributor.author | Ramos, Óscar L. | por |
dc.contributor.author | Malcata, F. Xavier | por |
dc.contributor.author | Maresca, Paola | por |
dc.contributor.author | Ferrari, Giovanna | por |
dc.contributor.author | Teixeira, J. A. | por |
dc.contributor.author | Vicente, A. A. | por |
dc.date.accessioned | 2017-11-17T09:25:21Z | - |
dc.date.available | 2017-11-17T09:25:21Z | - |
dc.date.issued | 2017-09 | - |
dc.identifier.citation | Pereira, Ricardo N.; Rodrigues, Rui M.; Altinok, E.; Ramos, Óscar L.; Malcata, F. Xavier; Maresca, Paola; Ferrari, Giovanna; Teixeira, José A.; Vicente, António A., Development of iron-rich whey protein hydrogels following application of ohmic heating Effects of moderate electric fields. Food Research International, 99(Part 1), 435-443, 2017 | por |
dc.identifier.issn | 0963-9969 | por |
dc.identifier.uri | https://hdl.handle.net/1822/47484 | - |
dc.description.abstract | The influence that ohmic heating technology and its associated moderate electric fields (MEF) have upon production of whey protein isolate cold-set gels mediated by iron addition was investigated. Results have shown that combining heating treatments (90 °C, 5 min) with different MEF intensities let hydrogels with distinctive micro and macro properties i.e. particle size distribution, physical stability, rheological behavior and microstructure. Resulting hydrogels were characterized (at nano-scale) by an intensity-weighted mean particle diameter of 145 nm, a volume mean of 240 nm. Optimal conditions for production of stable whey protein gels were attained when ohmic heating treatment at a MEF of 3 V cm 1 was combined with a cold gelation step using 33 mmol L 1 of Fe2 +. The consistency index of hydrogels correlated negatively to MEF intensity, but a shear thickening behavior was observed when MEF intensity was increased up to 10 V cm 1. According to transmission electron microscopy, ohmic heating gave rise to a more homogenous and compact fine-stranded whey protein-iron microstructure. Ohmic heating appears to be a promising technique, suitable to tailor properties of whey protein gels and with potential for development of innovative functional foods. | por |
dc.description.sponsorship | This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. Rui M. Rodrigues, Oscar L. Ramos and Ricardo N. Pereira and, gratefully acknowledge to FCT their financial grants with references SFRH/BD/ 110723/2015, SFRH/BPD/80766/2011 and SFRH/BPD/81887/2011, respectively. | por |
dc.language.iso | eng | por |
dc.publisher | Elsevier 1 | por |
dc.relation | info:eu-repo/grantAgreement/FCT/5876/147337/PT | por |
dc.relation | SFRH/BD/110723/2015 | por |
dc.relation | info:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F80766%2F2011/PT | por |
dc.relation | info:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F81887%2F2011/PT | por |
dc.rights | openAccess | por |
dc.subject | Whey protein isolate | por |
dc.subject | Electric fields | por |
dc.subject | Iron | por |
dc.subject | Cold gelation | por |
dc.subject | Transmission electron microscopy | por |
dc.title | Development of iron-rich whey protein hydrogels following application of ohmic heating Effects of moderate electric fields | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | http://www.journals.elsevier.com/food-research-international/ | por |
dc.comments | CEB46806 | por |
oaire.citationStartPage | 435 | por |
oaire.citationEndPage | 443 | por |
oaire.citationIssue | Part 1 | por |
oaire.citationConferencePlace | Netherlands | - |
oaire.citationVolume | 99 | por |
dc.date.updated | 2017-08-16T11:59:59Z | - |
dc.identifier.doi | 10.1016/j.foodres.2017.05.023 | por |
dc.identifier.pmid | 28784503 | por |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | por |
dc.subject.wos | Science & Technology | por |
sdum.journal | Food Research International | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_46806_1.pdf | 1,45 MB | Adobe PDF | Ver/Abrir |