Ohmic treatment of apple puree (Golden Delicious variety) in relation to product quality-Reference-Cited by-同舟云学术

Ohmic treatment of apple puree (Golden Delicious variety) in relation to product quality

Published:2015-02 Issue:1 Volume:24 Page:51-59
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Nistor Oana-Viorela,Stãnciuc Nicoleta,Andronoiu Doina Georgeta,Mocanu Gabriel Dãnuţ,Botez Elisabeta

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-015-0009-z.pdf

Reference30 articles.

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3. Rahman MS. Handbook of Food Preservation. CRC Press, London, UK. pp. 521–532 (1999)

4. Anderson DR. Ohmic heating as an alternative food processing technology. MS thesis, Food Science Institute, College of Agriculture, Kansas State University, Manhattan, KS, USA (2003)

5. Sastry SK, Barach JT. Ohmic and inductive heating. J. Food Sci. 65: 42–46 (2000)

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