Inactivation of Byssochlamys fulva during ohmic heating of tomato juice

Ohmic heating is an emerging direct thermal technology, which uses electricity to heat food products volumetrically. Ohmic heating provides thermal and non-thermal effects like electropermeabilization to inactivate microorganisms. In this study, ohmic heating was used to inactivate Byssochlamys fulv...

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Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2024) vom: 18. Jan., Seite 10820132231222509
Auteur principal:	Mokhtari, Mahsa (Auteur)
Autres auteurs:	Zamindar, Nafiseh, Zia, Mohammadali, Doudi, Monir, Ghasemi Sepero, Nafiseh
Format:	Article en ligne
Langue:	English
Publié:	2024
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article Byssochlamys fulva Ohmic heating Tomato juice Voltage