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- Cappato, Leandro P., et al. Show all 13 Authors
- Food research international 2019 v.123 pp. 20-26
- cell structures; color; dairy industry; differential scanning calorimetry; light microscopy; microstructure; nuclear magnetic resonance spectroscopy; ohmic heating; particle size; pasteurization; rheology; whey
- ... 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 (optical microscopy) properties of raspberry-flavored whey drink was investigated. The samples were submi ...