Whey acerola-flavoured drink submitted ohmic heating processing: Is there an optimal combination of the operational parameters?

Food Chemistry

Volumn 245, Issue , 2018, Pages 22-28

  Cappato, Leandro P ^a   Ferreira, Marcus Vinícius S ^a   Pires, Roberto P S ^b   Cavalcanti, Rodrigo N ^c   Bisaggio, Rodrigo C ^b   Freitas, Mônica Q ^d   Silva, Marcia C ^b   Cruz, Adriano G ^b  

^a FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^c UNIVERSITY OF CAMPINAS   (Brazil)

^d FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

Author keywords

Ascorbic acid degradation; Color parameters; Microstructure; Ohmic heating; Rheology; Whey dairy beverages

Indexed keywords

BEVERAGES; COLOR; DEGRADATION; ELASTICITY; HEATING; JOULE HEATING; MICROSTRUCTURE; RHEOLOGY; THERMAL PROCESSING (FOODS);

ACID DEGRADATION; COLOR PARAMETER; CONVENTIONAL HEATING; DEGRADATION KINETICS; MICROSTRUCTURE ANALYSIS; OPERATIONAL PARAMETERS; OPTIMAL COMBINATION; TEMPERATURE PROFILES;

ASCORBIC ACID;

ASCORBIC ACID; FLAVORING AGENT;

ALTERNATING CURRENT; ARTICLE; BEVERAGE; CELL STRUCTURE; COLOR; DEGRADATION KINETICS; ELECTRIC POTENTIAL; FLOW KINETICS; HEATING; MICROSCOPY; WHEY; CHEMISTRY; FOOD HANDLING; KINETICS; MALPIGHIACEAE; PROCEDURES; TEMPERATURE; VISCOSITY;

ASCORBIC ACID; BEVERAGES; COLOR; FLAVORING AGENTS; FOOD HANDLING; HEATING; KINETICS; MALPIGHIACEAE; MICROSCOPY; TEMPERATURE; VISCOSITY; WHEY;

EID: 85031801944     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.10.019     Document Type: Article

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