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Electrical Fields in the Processing of Protein-Based Foods

Electric field-based technologies offer interesting perspectives which include controlled heat dissipation (via the ohmic heating effect) and the influence of electrical variables (e.g., electroporation). These factors collectively provide an opportunity to modify the functional and technological pr...

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Autori principali: Ricardo N. Pereira, Rui Rodrigues, Zita Avelar, Ana Catarina Leite, Rita Leal, Ricardo S. Pereira, António Vicente
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI AG 2024-02-01
Serie:Foods
Soggetti:
moderate electric fields
ohmic heating
pulsed electric fields
electroporation
plant-based proteins
secondary structure
Accesso online:https://www.mdpi.com/2304-8158/13/4/577
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