Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes

Pressure-enhanced sterilization (PES) and ohmic heating (OH) are two emerging sterilization techniques, currently lacking implementation in the food industry. However, both technologies offer significant benefits in terms of spore inactivation using reduced thermal intensity in food products, as wel...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Julkaisussa:Front Nutr
Päätekijät: Gratz, Maximilian, Sevenich, Robert, Hoppe, Thomas, Schottroff, Felix, Vlaskovic, Nevena, Belkova, Beverly, Chytilova, Lucie, Filatova, Maria, Stupak, Michal, Hajslova, Jana, Rauh, Cornelia, Jaeger, Henry
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Frontiers Media S.A. 2021
Aiheet:
Nutrition
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC8020890/
https://ncbi.nlm.nih.gov/pubmed/33829035
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fnut.2021.643837
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