Funder
Bio-oriented Technology Research Advancement Institution
National Agricultural Research Organisation
Subject
Organic Chemistry,Food Science
Reference33 articles.
1. Influence of temperature, voltage gradient and electrode on ascorbic acid degradation kinetics during ohmic heating of tropical fruit pulp;Athmaselvi;Journal of Food Measurement and Characterization,2017
2. Physicochemical characterization and polyphenol oxidase inactivation of Ataulfo mango pulp pasteurized by conventional and ohmic heating processes;Barrón-García;LWT,2021
3. Ohmic heating of pomegranate juice: Electrical conductivity and pH change;Darvishi;Journal of the Saudi Society of Agricultural Sciences,2013
4. Optimization of ohmic heating applications for pectin methylesterase inactivation in orange juice;Demirdöven;Journal of Food Science and Technology,2014
5. Effect of processing on rheological, structural and sensory properties of apple puree;Espinosa;Procedia Food Science,2011
Cited by
1 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