Application of HPP for the Development of a Dessert Elaborated with Casein and Cocoa for a Dysphagia Diet

In this study, the application of high-pressure processing (HPP) for optimizing the texture of a cocoa dessert rich in casein and developed for people with dysphagia was investigated. Different treatments (250 MPa/15 min; 600 MPa/5 min) and protein concentrations (10–15%) were combined and evaluated...

Descripción completa

Detalles Bibliográficos
Autores principales: Giura, Larisa, Urtasun, Leyre, Astiasaran, Iciar, Ansorena, Diana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9957160/
https://www.ncbi.nlm.nih.gov/pubmed/36832957
http://dx.doi.org/10.3390/foods12040882

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9957160/
https://www.ncbi.nlm.nih.gov/pubmed/36832957
http://dx.doi.org/10.3390/foods12040882

Ejemplares similares