Moderate electric fields effects on whey protein´s structure, interactions and gelation

Utilize este identificador para referenciar este registo: https://hdl.handle.net/1822/53814

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Campo DC	Valor	Idioma
dc.contributor.author	Rodrigues, Rui M.	por
dc.contributor.author	Vicente, A. A.	por
dc.contributor.author	Pereira, Ricardo N.	por
dc.date.accessioned	2018-04-03T08:58:12Z	-
dc.date.available	2018-04-03T08:58:12Z	-
dc.date.issued	2017-09-25	-
dc.identifier.citation	Rodrigues, Rui M.; Vicente, António A.; Pereira, Ricardo N., Moderate electric fields effects on whey protein´s structure, interactions and gelation. São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods. Campinas, Brazil, 25 Sep - 4 Oct, 39-39, 2017.	por
dc.identifier.uri	https://hdl.handle.net/1822/53814	-
dc.description	São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods	por
dc.description.abstract	[Excerpt] Proteins are important food constituents with a high nutritional and functional value. They are one of the food constituents most affected by heat, causing their unfolding, aggregation and gelation. Ohmic heating’s potential to improve the quality of foodstuffs have been demonstrated due to its uniform and fast heating, together with its presumed moderate electric field (MEF) related effects. The electric effects on foodstuffs, and particularly on proteins, are not yet fully disclosed and understood. [...]	por
dc.description.sponsorship	This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684), and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. The authors Rui M. Rodrigues, Ricardo N. Pereira, also thank to FCT their financial grants with SFRH/BD/110723/2015, SFRH/BPD/81887/2011, respectively.	por
dc.language.iso	eng	por
dc.relation	info:eu-repo/grantAgreement/FCT/5876/147337/PT	por
dc.relation	SFRH/BD/110723/2015	por
dc.relation	info:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F81887%2F2011/PT	por
dc.rights	openAccess	por
dc.title	Moderate electric fields effects on whey protein´s structure, interactions and gelation	por
dc.type	conferenceAbstract	por
dc.peerreviewed	yes	por
dc.relation.publisherversion	https://www.espca.extensao.fea.unicamp.br	por
dc.comments	CEB47507	por
oaire.citationStartPage	39	por
oaire.citationEndPage	39	por
oaire.citationConferencePlace	Campinas, Brazil	por
dc.date.updated	2018-04-02T11:10:27Z	-
dc.description.publicationversion	info:eu-repo/semantics/publishedVersion	por
Aparece nas coleções:	CEB - Resumos em Livros de Atas / Abstracts in Proceedings

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