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,...

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Bibliographic Details
Main Author: Pereira, Ricardo (author)
Other Authors: Pereira, Marta Duarte (author), Teixeira, J. A. (author), Vicente, A. A. (author)
Format: conferencePaper
Language:eng
Published: 2006
Subjects:
Ohmic heating
Goat milk
Total fatty acids
Ascorbic acid
Online Access:http://hdl.handle.net/1822/5153
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/5153

Internet

http://hdl.handle.net/1822/5153

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