Ohmic heating treatment

[Excerpt] Introduction: Thermal processing has most of the characteristics of an “ideal” food preservation method. However, in some foods the high thermotolerance of certain enzymes and microorganisms, their physical properties (e.g. high viscosity) or their components (e.g. solid fractions), requir...

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Bibliographic Details
Main Author: Vicente, A. A. (author)
Other Authors: Castro, I. (author), Teixeira, J. A. (author), Machado, L. (author)
Format: bookPart
Language:eng
Published: 2012
Subjects:
Commercial
Effects
Enzymes
Heating theory
Microorganisms
Ohmic heating
Predictions
Principles
Online Access:http://hdl.handle.net/1822/56888
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/56888

Internet

http://hdl.handle.net/1822/56888

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