Processing chocolate milk drink by low-pressure cold plasma technology

Food Chemistry

Volumn 278, Issue , 2019, Pages 276-283

  Coutinho, Nathalia M ^a   Silveira, Marcello R ^a   Fernandes, Leonardo M ^b   Moraes, Jeremias ^b   Pimentel, Tatiana C ^c   Freitas, Monica Q ^a   Silva, Marcia C ^b   Raices, Renata S L ^b   Ranadheera, C Senaka ^d   Borges, Fábio O ^a   Neto, Roberto P C ^e   Tavares, Maria Inês B ^e   Fernandes, Fabiano A N ^f   Fonteles, Thatyane V ^f   Nazzaro, Filomena ^g   Rodrigues, Sueli ^f   Cruz, A G ^b  

^a FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^b INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^c INSTITUTO FEDERAL DO PARANÁ   (Brazil)

^d UNIVERSITY OF MELBOURNE   (Australia)

^e FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^f FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

^g CNR   (Italy)

Author keywords

Bioactive compounds; Chocolate milk drink; Cold plasma technology; Fatty acid; Process parameters

Indexed keywords

BEVERAGES; ESTERS; FATTY ACIDS; KETONES; MONOUNSATURATED FATTY ACIDS; PHENOLS; POLYUNSATURATED FATTY ACIDS; SATURATED FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

ACE-INHIBITORY ACTIVITY; BIOACTIVE COMPOUNDS; CHOCOLATE MILK DRINK; COLD PLASMA CONDITIONS; COLD PLASMAS; FATTY ACID COMPOSITION; PROCESS PARAMETERS; TOTAL PHENOLIC COMPOUNDS;

VOLATILE FATTY ACIDS;

2 ETHYLHEXANOL; 2,3 BUTANEDIOL; 5 HYDROXYMETHYLFURFURAL; ACETIC ACID; BUTYRIC ACID; DECANOIC ACID; DIHYDROXYACETONE; ESTER; HEPTANOL; HEXANOIC ACID; ISOBUTYRIC ACID; ISOVALERIC ACID; KETONE; LACTONE; LONG CHAIN FATTY ACID; MONOUNSATURATED FATTY ACID; MYRISTIC ACID; N,N' DIPHENYL 1,4 PHENYLENEDIAMINE; OCTANOIC ACID; PALMITIC ACID; PENTANOL; PHENOL DERIVATIVE; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID; THEOBROMA OIL; FATTY ACID; UNSATURATED FATTY ACID; VOLATILE ORGANIC COMPOUND;

ANTIOXIDANT ACTIVITY; ARTICLE; COLD PLASMA TECHNOLOGY; COMPARATIVE STUDY; CONTROLLED STUDY; FLOW RATE; FOOD PROCESSING; GAS FLOW; HYPOBARISM; LIPID COMPOSITION; MILK; NUTRITIONAL VALUE; PASTEURIZATION; PH; PHYSICAL CHEMISTRY; PROTEIN DENATURATION; TIME; ANIMAL; CHEMISTRY; CHOCOLATE; FEMALE; FOOD HANDLING; PROCEDURES; TIME FACTOR;

ANIMALS; CHOCOLATE; ESTERS; FATTY ACIDS; FATTY ACIDS, MONOUNSATURATED; FATTY ACIDS, UNSATURATED; FEMALE; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; KETONES; MILK; PASTEURIZATION; PHENOLS; TIME FACTORS; VOLATILE ORGANIC COMPOUNDS;

EID: 85056616958     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.11.061     Document Type: Article

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