Processing raspberry-flavored whey drink using ohmic heating: Physical, thermal and microstructural considerations

The effect of ohmic heating processing (10, 100, 1000 Hz - 25 V;45, 60, 80 V - 60 Hz until 65 °C-30 min) on physical (color, rheology, particle size diameter), thermal (differential scanning calorimetry, DSC), physicochemical (time domain nuclear magnetic resonance, TD-NMR) and microstructural (opti...

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Veröffentlicht in:	Food research international 2019-09, Vol.123, p.20-26
Hauptverfasser:	Ferreira, Marcus Vinicius S., Cappato, Leandro P., Silva, Ramon, Rocha, Ramon S., Neto, Roberto P.C., Tavares, Maria Inês B., Esmerino, Erick A., Freitas, Mônica Q., Bissagio, Rodrigo C., Ranadheera, Senaka, Raices, Renata S.L., Silva, Marcia C., Cruz, Adriano G.
Format:	Artikel
Sprache:	eng
Schlagworte:	Differential scanning Magnetic resonance Microstructure Ohmic heating Rheology Whey beverages
Online-Zugang:	Volltext
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