Bioactivity and volatile compound evaluation in sheep milk processed by ohmic heating

Bioactivity and volatile compound evaluation in sheep milk processed by ohmic heating

ABSTRACT: Ohmic heating may improve bioactive compounds and processing, ensuring food safety of beverages, liquid and pasty food, or liquid with solid pieces. Due to those traits, this study conducted a comparison between ohmic heating technology and conventional heating (CH), with a focus on assess...

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Bibliographic Details
Main Authors: Celso F. Balthazar, Sinara Teixeira, Mirella R.V. Bertolo, Ramon Silva, Stanislau Bogusz Junior, Adriano G. Cruz, Anderson S. Sant'Ana
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Journal of Dairy Science
Subjects:
bioactive peptides
ohmic heating
pasteurization
sheep milk
volatile compounds
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030223006756

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http://www.sciencedirect.com/science/article/pii/S0022030223006756

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