Ohmic heating in fruit and vegetable processing: Quality characteristics, enzyme inactivation, challenges and prospective-Reference-Cited by-同舟云学术

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Ohmic heating in fruit and vegetable processing: Quality characteristics, enzyme inactivation, challenges and prospective

Published:2021-12 Issue: Volume:118 Page:601-616
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Shao Lele,Zhao Yijie,Zou Bo,Li Xingmin,Dai Ruitong

Funder

Ministry of Science and Technology of the People's Republic of China

Chinese Universities Scientific Fund

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference113 articles.

1. Effect of ohmic heating parameters on inactivation of enzymes and quality of not-from-concentrate mango juice;Abedelmaksoud;Asian Journal of Scientific Research,2018

2. Optimization of ohmic heating parameters for polyphenoloxidase inactivation in not-from-concentrate elstar apple juice using RSM;Abedelmaksoud;Journal of Food Science & Technology,2018

3. Blanching of strawberries by ohmic heating: Effects on the kinetics of mass transfer during osmotic dehydration;Allali;Food and Bioprocess Technology,2010

4. Mild thermal processing of cashew apple juice using ohmic heating;Ashitha;Journal of Tropical Agriculture,2020

5. Degradation kinetics of ascorbic acid during ohmic heating with stainless steel electrodes;Assiry;Journal of Applied Electrochemistry,2003

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