Effects of PEF-Assisted Freeze-Drying on Protein Quality, Microstructure, and Digestibility in Chilean Abalone "Loco" (
Chilean abalone
freezing-drying
pulsed electric field
structural quality
thermal behavior
Journal
Frontiers in nutrition
ISSN: 2296-861X
Titre abrégé: Front Nutr
Pays: Switzerland
ID NLM: 101642264
Informations de publication
Date de publication:
2022
2022
Historique:
received:
08
11
2021
accepted:
19
01
2022
entrez:
4
4
2022
pubmed:
5
4
2022
medline:
5
4
2022
Statut:
epublish
Résumé
The purpose of this study was to apply different pulsed electric field (PEF) conditions as a pretreatment to the freeze-drying (FD) process of Chilean abalone and to assess its effects on protein quality, microstructure, and digestibility of the freeze-dried product. The treatments PEF (0.5, 1.0, and 2.0 kV cm
Identifiants
pubmed: 35369077
doi: 10.3389/fnut.2022.810827
pmc: PMC8968741
doi:
Types de publication
Journal Article
Langues
eng
Pagination
810827Informations de copyright
Copyright © 2022 Palma-Acevedo, Pérez-Won, Tabilo-Munizaga, Ortiz-Viedma and Lemus-Mondaca.
Déclaration de conflit d'intérêts
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
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