Comparative performance analysis of ohmic thawing and conventional thawing of spinach puree-Reference-Cited by-同舟云学术

Comparative performance analysis of ohmic thawing and conventional thawing of spinach puree

Published:2022-03-07 Issue:7 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Çabas Buse Melek¹^ORCID,Azazi Işın²^ORCID,Döner Deniz¹^ORCID,Bayana Damla¹^ORCID,Çokgezme Ömer Faruk²^ORCID,İçier Filiz²^ORCID

Affiliation:

1. Food Engineering Department Graduate School of Natural and Applied Sciences, Ege University Izmir Turkey

2. Engineering Faculty, Food Engineering Department Ege University Izmir Turkey

Funder

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14015

Reference43 articles.

1. Optimization of process variables of continuous type ohmic heating for milk pasteurization

2. Anonymous. (2013).Big thaw. Retrieved fromhttp://www.fsis.usda.gov/wps/portal/fsis/topics/food‐safety‐education/get‐answer/food‐safety‐fact‐sheets/safe‐food‐handling/the‐big‐thaw‐safe‐defrosting‐methods‐for‐consumer/bigthaw2

3. Confirmation of the identity of the carotenoids of tropical fruits by HPLC-DAD and HPLC-MS

4. Exergetic performance analysis of ohmic cooking process

5. OHMIC THAWING OF FROZEN BEEF CUTS

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