Ohmic heating of strawberry products: electrical conductivity measurements and ascorbic acid degradation kinetics-Reference-Cited by-同舟云学术

Ohmic heating of strawberry products: electrical conductivity measurements and ascorbic acid degradation kinetics

Published:2004-03 Issue:1 Volume:5 Page:27-36
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Castro I,Teixeira J.A,Salengke S,Sastry S.K,Vicente A.A

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference16 articles.

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2. Changes in electrical conductivities of avocados during ripening;Bean;Year Book of Californian Avocado Society,1960

3. Castro, I., Gonçalves, O. Teixeira, J. A., Vicente, A. A. (2002). Comparative study between Selva strawberries and other varieties for industrialization. Journal of Food Science (forthcoming)

4. Ascorbic acid bioavailability in foods and supplements;Gregory;Nutrition Reviews,1993

5. Changes in the electrical conductivity of foods during ohmic heating;Halden;International Journal of Food Science Technology,1990

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