Ohmic heating technology in dulce de leche: Physical and thermal profile, microstructure, and modeling of crystal size growth-Reference-Cited by-同舟云学术

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Ohmic heating technology in dulce de leche: Physical and thermal profile, microstructure, and modeling of crystal size growth

Published:2020-11 Issue: Volume:124 Page:278-286
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Silva Ramon,Rocha Ramon S.,Guimarães Jonas T.,Balthazar Celso F.,Ramos Gustavo Luís P.A.,Scudino Hugo,Pimentel Tatiana C.,Azevedo Erica M.,Silva Marcia C.,Cavalcanti Rodrigo N.,Alvarenga Verônica O.,Duarte Maria Carmela K.H.,Esmerino Erick. A.,Freitas Mônica Q.,Cruz Adriano G.

Funder

CAPES

CNPq

FAPERJ

IFRJ

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference33 articles.

1. Influence of temperature on accelerated lactose crystallization in dulce de leche;Ares;Int. J. Dairy Technol.,2008

2. Ohmic heating in dairy processing: relevant aspects for safety and quality;Cappato;Trends Food Sci. Technol.,2017

3. Whey acerola-flavoured drink submitted to Ohmic Heating: bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds;Cappato;Food Chem.,2018

4. The effect of temperature on the crystallinity of lactose powders produced by spray drying;Chiou;J. Food Eng.,2008

5. Are ohmic heating-treated whey dairy beverages an innovation? Insights of the Q methodology;Coimbra;LWT- Food Sci. Technol.,2020

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. System Design, Modelling, Energy Analysis, and Industrial Applications of Ohmic Heating Technology;Food and Bioprocess Technology;2024-09-09

2. Development of a functional dulce de leche (milk jam) with prebiotic carbohydrates and Lacticaseibacillus rhamnosus GG;International Dairy Journal;2024-09

3. Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields;Food Engineering Reviews;2024-02-24

4. Impact of pH adjustment on the characteristics of processed cheese from sheep milk and cow milk;Acta Alimentaria;2023-12-04

5. Characterization and shelf stability of sweetened condensed milk formulated with different sucrose substitutes during storage;Food Chemistry;2023-03

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