Oxidation of whey protein isolate after thermal convection and microwave heating and freeze-drying: Correlation among physicochemical and NIR spectroscopy analyses

This study investigated the oxidative susceptibility of whey protein isolate (WPI) dispersions treated by microwave or thermal convection before freeze-drying. WPI (20 mg protein/mL) in distilled water (DW) was heated at 63 ± 2 °C for 30 min by microwave (WPI-MW) or convection heating (WPI–CH) and f...

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Detalles Bibliográficos
Autores principales: Bordignon, Juliany Cristiny Sonda, Badaró, Amanda Teixeira, Barbin, Douglas Fernandes, Mariutti, Lilian Regina Barros, Netto, Flavia Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10373659/
https://www.ncbi.nlm.nih.gov/pubmed/37519701
http://dx.doi.org/10.1016/j.heliyon.2023.e17981

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10373659/
https://www.ncbi.nlm.nih.gov/pubmed/37519701
http://dx.doi.org/10.1016/j.heliyon.2023.e17981

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