Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/53812Registo completo
| Campo DC | Valor | Idioma |
|---|---|---|
| dc.contributor.author | Furtado, G. | por |
| dc.contributor.author | Pereira, Ricardo N. | por |
| dc.contributor.author | Vicente, A. A. | por |
| dc.contributor.author | Cunha, Rosiane L. | por |
| dc.date.accessioned | 2018-04-03T08:55:27Z | - |
| dc.date.available | 2018-04-03T08:55:27Z | - |
| dc.date.issued | 2017-09-25 | - |
| dc.identifier.citation | 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. | por |
| dc.identifier.uri | https://hdl.handle.net/1822/53812 | - |
| dc.description | São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods | por |
| dc.description.abstract | [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. [...] | por |
| dc.description.sponsorship | Authors would like to thank National Council for Scientific and Technological Development (CNPq) for the PhD fellowship (140271/2014-7) and for the research grant (305477/2012-9 and 479459/2012-6). This study was also 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. Ricardo N. Pereira gratefully acknowledge to FCT the financial grant with reference SFRH/BPD/81887/2011. | por |
| dc.language.iso | eng | por |
| dc.relation | info:eu-repo/grantAgreement/FCT/5876/147337/PT | por |
| dc.relation | info:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F81887%2F2011/PT | por |
| dc.rights | openAccess | por |
| dc.title | Ohmic heating affecting lactoferrin properties and influencing on production of cold, gel-like emulsions | por |
| dc.type | conferenceAbstract | por |
| dc.peerreviewed | yes | por |
| dc.relation.publisherversion | https://www.espca.extensao.fea.unicamp.br | por |
| dc.comments | CEB47508 | por |
| oaire.citationStartPage | 43 | por |
| oaire.citationEndPage | 43 | por |
| oaire.citationConferencePlace | Campinas, Brazil | por |
| dc.date.updated | 2018-04-02T11:10:26Z | - |
| dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | por |
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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 |
