Effects of ohmic heating technology in chemical properties of foods
In this work some food products where characterised chemically before and after ohmic and conventional heating treatments, comparing both processes. In each food type (cloudberry jam, goat milk) pH was measured and parameters such as total and volatile solids, ash, titratable acidity, ascorbic acid,...
| Autor principal: | |
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| Outros Autores: | , , |
| Formato: | conferencePaper |
| Idioma: | eng |
| Publicado em: |
2006
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/5153 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/5153 |