Chocolate milk drink processed by cold plasma technology: Physical characteristics, thermal behavior and microstructure

LWT

Volumn 102, Issue , 2019, Pages 324-329

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

^a FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^b INSTITUTO FEDERAL DO PARANÁ   (Brazil)

^c INSTITUTO FEDERAL DE EDUCAÇÃO   (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

Chocolate milk drink; Cold plasma; Microstructure; Physical characteristics; Thermal behavior

Indexed keywords

BEVERAGES; DAIRIES; DIFFERENTIAL SCANNING CALORIMETRY; MELTING; MICROSTRUCTURE; PASTEURIZATION;

CHOCOLATE MILK DRINK; COLD PLASMA PROCESS; COLD PLASMAS; DENATURATION PROCESS; PHYSICAL CHARACTERISTICS; PROCESSING CONDITION; RHEOLOGICAL PARAMETER; THERMAL BEHAVIORS;

PARTICLE SIZE;

EID: 85058979571     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.12.055     Document Type: Article

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