Processing chocolate milk drink by low-pressure cold plasma technology

Nathalia M Coutinho,Marcello R Silveira,Leonardo M Fernandes,Jeremias Moraes,Tatiana C Pimentel,Monica Q Freitas,Marcia C Silva,Renata S L Raices,C Senaka Ranadheera,Fábio O Borges,Roberto P C Neto,Maria Inês B Tavares,Fabiano A N Fernandes,Thatyane V Fonteles,Filomena Nazzaro,Sueli Rodrigues,A G Cruz

Food Chemistry（2019）

引用 67|浏览29

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摘要

•Chocolate milk drink manufactured using cold plasma technology.•All the operational conditions improved pH values.•Milder and more severe operational conditions decreased total phenolic content, ACE values and volatile compounds.•Milder and more severe operational conditions proportionated less favorable health fatty acid indexes.

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关键词

Chocolate milk drink,Cold plasma technology,Process parameters,Bioactive compounds,Fatty acid

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