Comparison of chemical properties of food products processed by conventional and ohmic heating
The effect of ohmic and conventional heat processing of different food products on their chemical and physical parameters was studied. Depending on the food being analysed, parameters such as pH, total solids, ash, titratable acidity, ascorbic acid, total sugars, total fatty acids, total phenolic co...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2007
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/7393 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/7393 |