Thermosonicated whey protein concentrate blends on quality attributes of reduced fat Panela cheese

Aiming at producing a reduced fat cheese (RFC) as an alternative to full-fat Panela cheese, a highly consumed fresh Mexican dairy product, thermosonication (TS) processes (24 kHz, 400 W nominal power, 2, 4 and 6 min; 50, 55 and 60 °C) were evaluated to treat WPC (80% protein) blended with reduced-fa...

Descripción completa

Detalles Bibliográficos
Autores principales: Amador-Espejo, Genaro G., Ruiz-Lopez, Irving I., Gibbens-Bandala, Paola J., Delgado-Macuil, Raúl J., Ruiz-Espinosa, Hector
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Trends in Sonochemistry and Sonoprocessing in North America
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8217677/
https://www.ncbi.nlm.nih.gov/pubmed/34144445
http://dx.doi.org/10.1016/j.ultsonch.2021.105621

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8217677/
https://www.ncbi.nlm.nih.gov/pubmed/34144445
http://dx.doi.org/10.1016/j.ultsonch.2021.105621

Ejemplares similares