Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/53812| Título: | Ohmic heating affecting lactoferrin properties and influencing on production of cold, gel-like emulsions |
| Autor(es): | Furtado, G. Pereira, Ricardo N. Vicente, A. A. Cunha, Rosiane L. |
| Data: | 25-Set-2017 |
| Citação: | Furtado, G.; Pereira, Ricardo N.; Vicente, António A.; Cunha, Rosiane L., Ohmic heating affecting lactoferrin properties and influencing on production of cold, gel-like emulsions. São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods. Campinas, Brazil, 25 Sep - 4 Oct, 43-43, 2017. |
| Resumo(s): | [Excerpt] Proteins when heated tend to unfold and aggregate. Ohmic heating is a technique that has gained increasing attention because of its uniform heating, and claimed influence on the functional and technological properties of protein dispersions once heated through this technology. [...] |
| Tipo: | Resumo em ata de conferência |
| Descrição: | São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods |
| URI: | https://hdl.handle.net/1822/53812 |
| 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 | |
|---|---|---|---|---|
| document_47508_1.pdf | 536,62 kB | Adobe PDF | Ver/Abrir | |
| document_47508_2.pdf | 282,23 kB | Adobe PDF | Ver/Abrir |
