Ohmic heating for preservation, transformation, and extraction

Ohmic heating (OH) technology finds today several applications in innovative food processing. Its ability to provide a fast, direct, and volumetric heating brings several processing advantages at industrial scale regarding energetic efficiency and quality of food products. Over the last years the wa...

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Bibliographic Details
Main Author: Rodrigues, Rui M. (author)
Other Authors: Genisheva, Zlatina (author), Rocha, Cristina M. R. (author), Teixeira, J. A. (author), Vicente, A. A. (author), Pereira, Ricardo Nuno Correia (author)
Format: bookPart
Language:eng
Published: 2019
Subjects:
Electric field
thermal processing
nonthermal effects
protein, permeabilization
Permeabilization
Protein
Science & Technology
Online Access:http://hdl.handle.net/1822/69824
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/69824

Internet

http://hdl.handle.net/1822/69824

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