Assessment of radio frequency heating on composition, microstructure, flowability and rehydration characteristics of milk powder

Radio frequency heating ( RFH ) provides higher efficiency and more uniform heating zone compared with conventional method. The aim of present work is to evaluate the effect of RFH (at 90 °C for 5 or 10 min) on the changes in composition (protein oxidation and fat distribution), microstructure, fl...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Julkaisussa:Ciência e Tecnologia de Alimentos
Päätekijät: Yu ZHONG, Yuwei WU, Yuanrong ZHENG, He ZHU, Zhenmin LIU, Shunshan JIAO
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Aiheet:
Agrociencias
microstructure
infant milk powder
powder flowability
powder rehydration
Radio frequency heating
Linkit:https://www.redalyc.org/articulo.oa?id=395953544005
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