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...

Descripció completa

Guardat en:
Dades bibliogràfiques
Publicat a:Front Nutr
Autors principals: Gratz, Maximilian, Sevenich, Robert, Hoppe, Thomas, Schottroff, Felix, Vlaskovic, Nevena, Belkova, Beverly, Chytilova, Lucie, Filatova, Maria, Stupak, Michal, Hajslova, Jana, Rauh, Cornelia, Jaeger, Henry
Format: Artigo
Idioma:Inglês
Publicat: Frontiers Media S.A. 2021
Matèries:
Nutrition
Accés en línia: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
Etiquetes: Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Ítems similars