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...
| Autor principal: | |
|---|---|
| Outros Autores: | , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2004
|
| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/56840 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/56840 |