Novel inactivation methods of Doenjang (fermented soybean paste) by high pressure and ohmic heating-Reference-Cited by-同舟云学术

Novel inactivation methods of Doenjang (fermented soybean paste) by high pressure and ohmic heating

Published:2021-03-13 Issue:4 Volume:30 Page:513-520
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Cho Won-Il,Song Sang-Hoon

Funder

Seoul Women`s University

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s10068-021-00886-z.pdf

Reference23 articles.

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2. Cha YH. Effect of ohmic heating on thermal and water holding property of starches. The Korean Journal of Food and Nutrition 27: 112–119 (2014)

3. Curet S, Rouaud O, Boillereaux L. Estimation of dielectric properties of food materials during microwave tempering and heating. Food and Bioprocess Technology 7: 371-384 (2013)

4. Halden K, De Alwis AAP, Fryer PJ. Changes in the electrical conductivity of foods during ohmic heating. International Journal of Food Science & Technology 25: 9-25 (1990)

5. Jung JH, Cho SH. Effect of steeping treatment in the natural antimicrobial agent solution on the quality control of processed tofu. Korean Journal of Food Preservation 10: 41-46 (2003)

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