Ohmic Heating of an Electrically Conductive Food Package-Reference-Cited by-同舟云学术

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Ohmic Heating of an Electrically Conductive Food Package

Published:2016-11-02 Issue:12 Volume:81 Page:E2966-E2976
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Kanogchaipramot Kanyawee¹,Tongkhao Kullanart¹,Sajjaanantakul Tanaboon¹,Kamonpatana Pitiya¹

Affiliation:

1. Dept. of Food Science and Technology; Kasetsart Univ; Thailand

Funder

Thailand Research Fund

Kasetsart University Research and Development Institute

Kasetsart University

National Metal and Materials Technology Center

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13542/fullpdf

Reference31 articles.

1. Sensitivity analysis of continuous ohmic heating process for multiphase foods;Chen;J Food Eng,2010

2. Kinetics of Bacillus coagulans spore inactivation in tomato juice by combined pressure-heat treatment;Daryaei;Food Control,2013

3. The geometry of shadows: Effects of inhomogeneities in electrical field processing;Davies;J Food Eng,1999

4. Food Technologies: Pasteurization

5. Food Technologies: Aseptic Packaging

Cited by 15 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

1. Effect of ohmic heating on the structure and properties of flexible multilayer packaging;Food Chemistry;2024-10

2. Inactivation of Bacillus cereus spores by ohmic heating: Efficiency and changes of spore biological properties;International Journal of Food Microbiology;2024-08

3. Assessment of Electrothermal Pretreatment of Rambutan (Nephelium lappaceum L.) Peels for Producing Cellulose Fibers;ACS Omega;2022-10-25

4. Ohmic heating extraction and characterization of rambutan (Nephelium lappaceum L.) peel extract with enhanced antioxidant and antifungal activity as a bioactive and functional ingredient in white bread preparation;Food Chemistry;2022-07

5. Enhancing the dispersibility of multiwalled carbon nanotubes within starch-based films by the use of ionic surfactants;Carbohydrate Polymers;2021-12

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