Extraction of carrageenan from Eucheuma spinosum using ohmic heating: optimization of extraction conditions using response surface methodology
Author:
Affiliation:
1. Hasanuddin University, Indonesia
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst26220.pdf
Reference52 articles.
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2. Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile;Achir N.;Innovative Food Science & Emerging Technologies,2016
3. The use of direct resistance heating in the food industry;Alwis A. A. P.;Journal of Food Engineering,1990
4. Effects of extraction process conditions on semi refined carrageenan produced by using spray dryer;Anisuzzama S. M.;Journal of Applied Sciences,2014
5. Effect of temperature and power frequency on milk fouling in an ohmic heater;Bansal B.;Food and Bioproducts Processing,2006
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