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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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2024) vom: 18. Jan., Seite 10820132231222509
1. Verfasser:	Mokhtari, Mahsa (VerfasserIn)
Weitere Verfasser:	Zamindar, Nafiseh, Zia, Mohammadali, Doudi, Monir, Ghasemi Sepero, Nafiseh
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2024
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Byssochlamys fulva Ohmic heating Tomato juice Voltage