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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Detalhes bibliográficos
Autor principal: Vicente, A. A. (author)
Outros Autores: Castro, I. (author), Teixeira, J. A. (author), Machado, L. (author)
Formato: bookPart
Idioma:eng
Publicado em: 2012
Assuntos:
Commercial
Effects
Enzymes
Heating theory
Microorganisms
Ohmic heating
Predictions
Principles
Texto completo:http://hdl.handle.net/1822/56888
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/56888

Texto Completo

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

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