Food Research International

, том 131 , страницы 109027

Possibilities for using ohmic heating in Minas Frescal cheese production

Ramon S Rocha ^{1, 2}

Ramon Silva ^{1, 2}

Jonas T. Guimarães ³

Celso F. Balthazar ³

Tatiana Colombo Pimentel ⁴

Roberto P. C. Neto ⁵

Maria Helena Tavares ⁵

Erick A. Esmerino ³

Mõnica Q Freitas ³

Leandro P. Cappato ⁶

Rodrigo N Calvacanti ⁷

Flavio Rodrigues ⁸

Renata S.L. Raices ⁹

Marcia C. Silva ⁹

A. P. M. Cruz ⁹

Скрыть аффилиации авторов Показать аффилиации авторов: 9 аффилиаций

Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil |

Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil |

Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil |

⁴

Instituto Federal de Educação, Ciência e Tecnologia do Paraná (IFPR), 87703-536 Paranavaí, Paraná, Brazil |

⁵

Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Macromoléculas Professora Eloisa Mano (IMA), 21941-598 Rio de Janeiro, Brazil. |

⁶

Instituto Federal Goiano (IFGOiANO), Rio Verde, 75909-120 Goiás, Brazil |

⁷

Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), 13083-000 Campinas, Brazil |

⁸

Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Física, 20270-021 Rio de Janeiro, Brazil |

⁹

Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil. |

Тип публикации: Journal Article

Дата публикации: 2020-05-01

Elsevier

Food Research International

scimago Q1

wos Q1

БС1

SJR: 1.698

CiteScore: 12.8

Impact factor: 8.0

ISSN: 09639969, 18737145

DOI: 10.1016/j.foodres.2020.109027

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PubMed ID: 32247497

Food Science

Краткое описание

The use of ohmic heating (OH, 4, 8, or 12 V/cm, 72–75 °C/15 s) for pasteurization of milk intended for the manufacture of Minas Frescal cheese was investigated. The cheeses were characterized for the gross composition, bioactive compounds (antioxidant, antihypertensive and antidiabetic activities), fatty acid profile, rheological parameters, volatiles profile, and sensory acceptance. OH decreased the elasticity, hardness, and firmness while improved the sensory acceptance of Minas Frescal cheese. In addition, higher antioxidant, antihypertensive and antidiabetic activities values as well as higher concentrations of short, medium and long-chain fatty acids were observed. Overall, OH can be considered a suitable technology to be used in milk for the Minas Frescal cheese processing.

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Rocha R. S. et al. Possibilities for using ohmic heating in Minas Frescal cheese production // Food Research International. 2020. Vol. 131. p. 109027.

ГОСТ со всеми авторами (до 50) Скопировать

Rocha R. S., Silva R., Guimarães J. T., Balthazar C. F., Pimentel T. C., Neto R. P. C., Tavares M. H., Esmerino E. A., Freitas M. Q., Cappato L. P., Calvacanti R. N., Rodrigues F., Raices R. S., Silva M. C., Cruz A. P. M. Possibilities for using ohmic heating in Minas Frescal cheese production // Food Research International. 2020. Vol. 131. p. 109027.

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TY - JOUR

DO - 10.1016/j.foodres.2020.109027

UR - https://doi.org/10.1016/j.foodres.2020.109027

TI - Possibilities for using ohmic heating in Minas Frescal cheese production

T2 - Food Research International

AU - Rocha, Ramon S

AU - Silva, Ramon

AU - Guimarães, Jonas T.

AU - Balthazar, Celso F.

AU - Pimentel, Tatiana Colombo

AU - Neto, Roberto P. C.

AU - Tavares, Maria Helena

AU - Esmerino, Erick A.

AU - Freitas, Mõnica Q

AU - Cappato, Leandro P.

AU - Calvacanti, Rodrigo N

AU - Rodrigues, Flavio

AU - Raices, Renata S.L.

AU - Silva, Marcia C.

AU - Cruz, A. P. M.

PY - 2020

DA - 2020/05/01

PB - Elsevier

SP - 109027

VL - 131

PMID - 32247497

SN - 0963-9969

SN - 1873-7145

ER -

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@article{2020_Rocha,

author = {Ramon S Rocha and Ramon Silva and Jonas T. Guimarães and Celso F. Balthazar and Tatiana Colombo Pimentel and Roberto P. C. Neto and Maria Helena Tavares and Erick A. Esmerino and Mõnica Q Freitas and Leandro P. Cappato and Rodrigo N Calvacanti and Flavio Rodrigues and Renata S.L. Raices and Marcia C. Silva and A. P. M. Cruz},

title = {Possibilities for using ohmic heating in Minas Frescal cheese production},

journal = {Food Research International},

year = {2020},

volume = {131},

publisher = {Elsevier},

month = {may},

url = {https://doi.org/10.1016/j.foodres.2020.109027},

pages = {109027},

doi = {10.1016/j.foodres.2020.109027}

}

Издатель

Elsevier

Журнал

Food Research International

scimago Q1

wos Q1

БС1

SJR

1.698

CiteScore

12.8

Impact factor

8.0

ISSN

09639969 (Print)

18737145