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https://hdl.handle.net/1822/53814
Título: | Moderate electric fields effects on whey protein´s structure, interactions and gelation |
Autor(es): | Rodrigues, Rui M. Vicente, A. A. Pereira, Ricardo N. |
Data: | 25-Set-2017 |
Citação: | Rodrigues, Rui M.; Vicente, António A.; Pereira, Ricardo N., Moderate electric fields effects on whey protein´s structure, interactions and gelation. São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods. Campinas, Brazil, 25 Sep - 4 Oct, 39-39, 2017. |
Resumo(s): | [Excerpt] Proteins are important food constituents with a high nutritional and functional value. They are one of the food constituents most affected by heat, causing their unfolding, aggregation and gelation. Ohmic heating’s potential to improve the quality of foodstuffs have been demonstrated due to its uniform and fast heating, together with its presumed moderate electric field (MEF) related effects. The electric effects on foodstuffs, and particularly on proteins, are not yet fully disclosed and understood. [...] |
Tipo: | Resumo em ata de conferência |
Descrição: | São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods |
URI: | https://hdl.handle.net/1822/53814 |
Versão da editora: | https://www.espca.extensao.fea.unicamp.br |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_47507_1.pdf | 537,3 kB | Adobe PDF | Ver/Abrir | |
document_47507_2.pdf | 282,23 kB | Adobe PDF | Ver/Abrir |