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- Cappato, Leandro P., et al. Show all 17 Authors
- Food research international 2018 v.106 pp. 771-779
- antioxidant activity; bioactive compounds; coliform bacteria; color; electric field; heat tolerance; light microscopy; microbiological quality; microstructure; ohmic heating; pH; particle size distribution; peptides; rheological properties; sensory evaluation; volatile compounds; whey
- ... The use of Ohmic Heating (OH) for sweet whey processing was investigated in this study. Whey samples were subjected to both different OH parameters (2, 4, 5, 7 and 9 V·cm−1 at 60 Hz, up to 72–75 °C/15 s) and conventional processing (72–75 °C/15 s). Physicochemical analyses (pH), color measurements (L*, a*, b*), rheological properties (flow curves and particle size distribution), microstructure (op ...