Ohmic heating of pomegranate juice: Electrical conductivity and pH change

Author:

Darvishi Hosain,Khostaghaza Mohammad Hadi,Najafi Gholamhassan

Publisher

Elsevier BV

Subject

General Agricultural and Biological Sciences

Reference40 articles.

1. Physical and chemical properties of pomegranate (Punica granatum L) fruit in maturation stage;Akbarpour;Am. Eurasian J. Agri. Environ. Sci.,2009

2. Blanching of strawberries by ohmic heating: effects on the kinetics of mass transfer during osmotic dehydration;Allali;Food Bioprocess Technol,2010

3. Removal of phenolic compounds in pomegranate juices using ultrafiltration and laccase-ultrafiltration combinations;Alper;Nahrung Food,2004

4. Electrical conductivities of liquid egg product and fruit juices exposed to high pulsed electric fields;Amiali;Int. J. Food Prop.,2006

5. Estimation model for electrical conductivity of red grape juice;Assawarachan;Int. J. Agri. Biol. Eng.,2010

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