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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |