Infant milk formulae processing : effect of wet-mix total solids and heat treatment temperature on rheological, emulsifying and nutritional properties

This study investigated the effects of total solids (TS) in the wet-mix and pasteurisation temperature on the whey protein (WP) denaturation, rheological behaviour, emulsifying properties and available lysine content of a model infant milk formula (IMF). IMF with 50% or 60% (w/w) TS were produced by...

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Auteur principal:	RODRÍGUEZ ARZUAGA, MARIANA (author)
Autres auteurs:	AALAEI, KATANEH (author), DA SILVA, DENISE FELIX (author), BARJON, SYLVAIN (author), AÑÓN, MARÍA CRISTINA (author), ABRAHAM, ANALÍA GRACIELA (author), AHRNÉ, LILIA (author)
Format:	article
Langue:	anglais
Publié:	2021
Sujets:	ALIMENTACIÓN INFANTIL LECHE NUTRICIÓN TRATAMIENTO TÉRMICO
Accès en ligne:	https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32294
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