Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/89337
Registo completo
Campo DC | Valor | Idioma |
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dc.contributor.author | Pereira, Ricardo Nuno Correia | por |
dc.contributor.author | Rodrigues, Rui Miguel Martins | por |
dc.contributor.author | Avelar, Zita Sofia Barbosa | por |
dc.contributor.author | Leite, Ana Catarina Carvalho Oliveira | por |
dc.contributor.author | Leal, Rita | por |
dc.contributor.author | Pereira, Ricardo Silva | por |
dc.contributor.author | Vicente, A. A. | por |
dc.date.accessioned | 2024-03-07T11:23:55Z | - |
dc.date.available | 2024-03-07T11:23:55Z | - |
dc.date.issued | 2024-02-14 | - |
dc.identifier.citation | Pereira, R.N.; Rodrigues, R.; Avelar, Z.; Leite, A.C.; Leal, R.; Pereira, R.S.; Vicente, A. Electrical Fields in the Processing of Protein-Based Foods. Foods 2024, 13, 577. https://doi.org/10.3390/foods13040577 | por |
dc.identifier.uri | https://hdl.handle.net/1822/89337 | - |
dc.description.abstract | Electric field-based technologies offer interesting perspectives which include controlled heat dissipation (via the ohmic heating effect) and the influence of electrical variables (e.g., electroporation). These factors collectively provide an opportunity to modify the functional and technological properties of numerous food proteins, including ones from emergent plant- and microbial-based sources. Currently, numerous scientific studies are underway, contributing to the emerging body of knowledge about the effects on protein properties. In this review, "Electric Field Processing" acknowledges the broader range of technologies that fall under the umbrella of using the direct passage of electrical current in food material, giving particular focus to the ones that are industrially implemented. The structural and biological effects of electric field processing (thermal and non-thermal) on protein fractions from various sources will be addressed. For a more comprehensive contextualization of the significance of these effects, both conventional and alternative protein sources, along with their respective ingredients, will be introduced initially. | por |
dc.description.sponsorship | Rita Leal, Ana Catarina Leite, and Zita Avelar acknowledge the FCT for the scholarship with references 2023.01115.BD, 2023.00408.BD, and SFRH/BD/146347/2019, respectively. Ricardo N. Pereira acknowledges the FCT for its Assistant Research program under the scope of Scientific Stimulus Employment with the reference CEECIND/02903/2017/CP1458/CT0006 (https://doi.org/10.54499/CEECIND/02903/2017/CP1458/CT0006, accessed on 31 December 2023). | por |
dc.language.iso | eng | por |
dc.publisher | MDPI | por |
dc.relation | 2023.01115.BD | por |
dc.relation | 2023.00408.BD | por |
dc.relation | info:eu-repo/grantAgreement/FCT/OE/SFRH%2FBD%2F146347%2F2019/PT | por |
dc.relation | info:eu-repo/grantAgreement/FCT/CEEC IND 2017/CEECIND%2F02903%2F2017%2FCP1458%2FCT0006/PT | por |
dc.relation | info:eu-repo/grantAgreement/FCT/CEEC IND 2017/CEECIND%2F02903%2F2017%2FCP1458%2FCT0006/PT | por |
dc.rights | openAccess | por |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | por |
dc.title | Electrical fields in the processing of protein-based foods | por |
dc.type | article | eng |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | https://www.mdpi.com/2304-8158/13/4/577 | por |
dc.identifier.eissn | 2304-8158 | por |
dc.identifier.doi | 10.3390/foods13040577 | por |
sdum.journal | Foods | por |
oaire.version | VoR | 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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foods-13-00577.pdf | 1,66 MB | Adobe PDF | Ver/Abrir |
Este trabalho está licenciado sob uma Licença Creative Commons