Effect of Moderate Electric Fields on the Physical and Chemical Characteristics of Cheese Emulsions.

Altay, Ipek; Queiroz, Lucas Sales; Silva, Naaman F Nogueira; Feyissa, Aberham Hailu; Casanova, Federico; Sloth, Jens J; Mohammadifar, Mohammad Amin

Altay, Ipek; Queiroz, Lucas Sales; Silva, Naaman F Nogueira; Feyissa, Aberham Hailu; Casanova, Federico; Sloth, Jens J; Mohammadifar, Mohammad Amin.

Afiliação

Altay I; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.
Queiroz LS; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.
Silva NFN; Centro de Ciências da Natureza, Universidade Federal de Sao Carlos (UFSCar), Buri 18245-000, São Paulo, Brazil.
Feyissa AH; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.
Casanova F; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.
Sloth JJ; Research Group for Analytical Food Chemistry, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.
Mohammadifar MA; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.

Gels ; 9(9)2023 Sep 14.

Article em En | MEDLINE | ID: mdl-37754428

Palavras-chave

Cheddar cheese; experimental design; green processing; ohmic heating

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Gels Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Dinamarca País de publicação: Suíça

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