Ohmic heating assisted inactivation of enzymes and microorganisms in foods: A review-Reference-Cited by-同舟云学术

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Ohmic heating assisted inactivation of enzymes and microorganisms in foods: A review

Published:2020-03 Issue: Volume:97 Page:451-465
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Makroo H.A.,Rastogi N.K.,Srivastava B.

Funder

Tezpur University

DST-FIST

NEQIP-AICTE

UGC-SAP

Department of Food Engineering and Technology, Tezpur University

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference98 articles.

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

2. Effect of ohmic heating on quality and storability of sugarcane juice;Abilasha;International Journal of Current Microbiology and Applied Sciences,2018

3. Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile;Achir;Innovative Food Science & Emerging Technologies,2016

4. Thermal inactivation of peroxidase during blanching of butternut squash;Agüero;LWT-Food Science and Technology,2008

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

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2. Effect of particle size and concentration on foodborne pathogen inactivation by pulsed ohmic heating in tomato sauce;Food Control;2024-12

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