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Ohmic treatment of fresh foods: effect on textural properties

Olivera, Daniela Flavia; Salvadori, Viviana Olga; Marra, Francesco (Universiti Putra Malaysia, 2013-09)

The aim of this work was to verify the effects of ohmic heating (OH) treatment on texture of fresh solid food (without pre-treatment in brine solutions), subjected to constant electrical field gradient (1100 V/m; 2200 V/m; ...

Influence Of Moderate Electric Field On Inactivation Kinetics Of Peroxidase And Polyphenol Oxidase And On Phenolic Compounds Of Sugarcane Juice Treated By Ohmic Heating

Brochier B.; Mercali G.D.; Marczak L.D.F. (Academic Press, 2016)

Ohmic treatment of fresh foods: effect on textural properties

Olivera, Daniela Flavia; Salvadori, Viviana Olga; Marra, Francesco (2013)

Ohmic Heating In Dairy Processing: Relevant Aspects For Safety And Quality

Cappato; L. P.; Ferreira; M. V. S.; Guimaraes; J. T.; Portela; J. B.; Costa; A. L. R.; Freitas; M. Q.; Cunha; R. L.; Oliveira; C. A. F.; Mercali; G. D.; Marzack; L. D. F.; Cruz; A. G. (Elsevier Science LondonLondon, 2017)

ACCELERATION OF OSMOTIC DEHYDRATION PROCESS THROUGH OHMIC HEATING OF FOODS

Universidad Técnica Federico Santa María; Universidad del Bío-Bío (2007)

MULTI-OBJECTIVE OPTIMIZATION IN FOOD PROCESSING: OSMOTIC DEHYDRATION PROCESS THROUGH OHMIC HEATING

Universidad Técnica Federico Santa María; Universidad del Bío-Bío (2009)

MULTI-OBJECTIVE OPTIMIZATION IN FOOD PROCESSING: OSMOTIC DEHYDRATION PROCESS THROUGH OHMIC HEATING

Autor desconocido (2012)

INFLUENCE OF OHMIC HEATING AND VACUUM IMPREGNATION IN POLYPHENOLS AND AROMATIC COMPOUND OF OSMOTICALLY DEHYDRATED FRUITS

Autor desconocido (2016)

INFLUENCE OF OHMIC HEATING AND VACUUM IMPREGNATION IN POLYPHENOLS AND AROMATIC COMPOUND OF OSMOTICALLY DEHYDRATED FRUITS

Universidad del Bío-Bío (2013)

Effect of pulsed-vacuum and ohmic heating on the osmodehydration kinetics, physical properties and microstructure of apples (cv. Granny smith)

Autor desconocido (ELSEVIER, 2011)

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Ohmic treatment of fresh foods: effect on textural properties

Influence Of Moderate Electric Field On Inactivation Kinetics Of Peroxidase And Polyphenol Oxidase And On Phenolic Compounds Of Sugarcane Juice Treated By Ohmic Heating

Ohmic treatment of fresh foods: effect on textural properties

Ohmic Heating In Dairy Processing: Relevant Aspects For Safety And Quality

ACCELERATION OF OSMOTIC DEHYDRATION PROCESS THROUGH OHMIC HEATING OF FOODS

MULTI-OBJECTIVE OPTIMIZATION IN FOOD PROCESSING: OSMOTIC DEHYDRATION PROCESS THROUGH OHMIC HEATING

MULTI-OBJECTIVE OPTIMIZATION IN FOOD PROCESSING: OSMOTIC DEHYDRATION PROCESS THROUGH OHMIC HEATING

INFLUENCE OF OHMIC HEATING AND VACUUM IMPREGNATION IN POLYPHENOLS AND AROMATIC COMPOUND OF OSMOTICALLY DEHYDRATED FRUITS

INFLUENCE OF OHMIC HEATING AND VACUUM IMPREGNATION IN POLYPHENOLS AND AROMATIC COMPOUND OF OSMOTICALLY DEHYDRATED FRUITS

Effect of pulsed-vacuum and ohmic heating on the osmodehydration kinetics, physical properties and microstructure of apples (cv. Granny smith)