Ohmic processing of Arenga pinnata sap: determining the interaction effects of storage time, voltage gradient, and natural preservatives
Arenga pinnata sap is prone to quality deterioration during ambient holding, which may affect thermal processing performance. This study examined how sap without preservative and with natural preservatives (Curcuma longa rhizome and Pterospermum sp. root), pre-heating storage time (0, 4, and 8 h), a...
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| Auteurs principaux: | , , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Elsevier
2026-06-01
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| Collection: | Applied Food Research |
| Sujets: | |
| Accès en ligne: | http://www.sciencedirect.com/science/article/pii/S277250222600065X |
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