Ohmic heating for infant formula processing: Evaluating the effect of different voltage gradient

The effect of ohmic heating voltage gradient (OH, 8, 12, 16, 20, and 24 V cm−1, 72–75 °C/15 s) on the physicochemical characteristics (partial and total hydroxymethylfurfural (HMF) levels, whey protein nitrogen index (WPNI), color parameters, and water mobility), and on the volatile profile of infant milk formulas (IF) was investigated. The OH-treated samples presented the lower formation of free and total HMF, higher whiteness index, and lower...