Publications

Milk proteins are being widely used in formulated foods due to their excellent technological, functional and biological properties. However, the most representative proteins from casein and whey fractions are also recognized as major allergens and responsible for the prevalence of cow’s milk protein allergy (CMPA) in childhood. Electroheating technologies based on thermal processing of food due to application of moderate electric fields, also known by Ohmic Heating or Joule effect, are establishing a solid foothold in food industry. Currently, the influence of OH on allergenic aspects of milk ...

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