Comparison of the Thermal Inactivation Kinetics of Byssochlamys fulva and Three Enzymes used as TTIs for Various Food Processes under Conventional and Ohmic Heating

Ohmic heating technology has regained interest for aseptic food processing of highly viscous fluids (e.g. fruit pulps and purees) or particulate fluids. The industrial application of this technology is fully dependent on its validation with experimental data in order to evaluate the effects of the e...

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Bibliographic Details
Main Author: Castro, Inês Alexandra Casaca Lage (author)
Other Authors: Vicente, A. A. (author), Macedo, B. R. (author), Teixeira, J. A. (author)
Format: conferenceObject
Language:eng
Published: 2004
Subjects:
Ciências Agrárias::Biotecnologia Agrária e Alimentar
Online Access:http://hdl.handle.net/1822/56840
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/56840

Internet

http://hdl.handle.net/1822/56840

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