Ohmic Heating: Its Current and Future Application in Juice Processing-Reference-Cited by-同舟云学术

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Ohmic Heating: Its Current and Future Application in Juice Processing

Published:2022-09-22 Issue: Volume: Page:1-26
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Doan Nhu Khue¹²³,Lai Dat Quoc¹²^ORCID,Le Thi Kim Phung¹²

Affiliation:

1. Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Vietnam

2. Vietnam National University Ho Chi Minh, Ho Chi Minh, Vietnam

3. Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2022.2126855

Reference98 articles.

1. Operability of the ohmic heating process: Electrical conductivity effects

2. Advances in radio frequency and ohmic heating of meats

3. Effect of Frequency and Waveform on Inactivation of Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium in Salsa by Ohmic Heating

4. Inactivation of pectin Methylesterase and Lactobacillus Plantarum by ohmic heating in pomelo juice

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Ohmic heating assisted vacuum evaporation chamber: Finite element analysis and evaluation of parameters for processing of amla juice;Computers and Electronics in Agriculture;2024-09

2. A review study on the effects of thermal and non-thermal processing techniques on the sensory properties of fruit juices and beverages;Frontiers in Food Science and Technology;2024-08-02

3. Unconventional technologies as a strategy to improve the phenolic and antioxidant potential of zucchini products enriched with blueberry juice;Innovative Food Science & Emerging Technologies;2024-07

4. Induced electric field pasteurization of acidic fruit juices: Engineering characteristics, simulation model, microbiological analysis;Journal of Food Engineering;2024-06

5. Assessing the effects of different drying methods and minimal processing on the sustainability of the organic food quality;Innovative Food Science & Emerging Technologies;2024-06

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