Electrical conductivity of foods and food components: The influence of formulation processes
Author:
Affiliation:
1. Department of Food Science and Technology Kasetsart University Bangkok Thailand
2. Department of Food, Agricultural and Biological Engineering The Ohio State University Columbus Ohio USA
Funder
Cooperative State Research, Education, and Extension Service
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13992
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3. Measurement and targeting of thermophysical properties of carrot and meat based alginate particles for thermal processing applications
4. Mathematical modeling and microbiological verification of ohmic heating of a solid–liquid mixture in a continuous flow ohmic heater system with electric field perpendicular to flow
5. Effect of moderate electric fields on salt diffusion into vegetable tissue
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