Applications and Effects of Ohmic Heating: Sterilization, Influence on Bacterial Spores, Enzymes, Bioactive Components and Quality Factors in Food

Applications and Effects of Ohmic Heating: Sterilization, Influence on Bacterial Spores, Enzymes, Bioactive Components and Quality Factors in Food

Bibliographic Details
Main Author: Somavat, Romel
Language:English
Published: The Ohio State University / OhioLINK 2011
Subjects:
Agricultural Engineering
Food Science
Ohmic Heating
Ohmic Packet
Bacterial Spores
<i>Geobacillus stearothermophilus</i>
<i>Bacillus coagulans</i>
Enzymes
Pectin methylesterase
Polygalacturonase
Ascorbic Acid
Carotenoids
Phenolic Compounds
&946
-carotene
Lycopene
Quercetin
Online Access:http://rave.ohiolink.edu/etdc/view?acc_num=osu1293568724

Internet

http://rave.ohiolink.edu/etdc/view?acc_num=osu1293568724

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