Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating

Salmorejo is a viscous homogenate based on tomato, olive oil and breadcrumbs commercialised as a “fresh-like” pasteurised–chilled purée. Due to its penetration, dielectric heating by radiofrequency (RF) might improve pasteurisation results of conventional heating (CH). The objective was to validate...

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Detalles Bibliográficos
Autores principales: Kravets, Marina, Cedeño-Pinos, Cristina, Abea, Andrés, Guàrdia, Maria Dolors, Muñoz, Israel, Bañón, Sancho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417326/
https://www.ncbi.nlm.nih.gov/pubmed/37569107
http://dx.doi.org/10.3390/foods12152837

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417326/
https://www.ncbi.nlm.nih.gov/pubmed/37569107
http://dx.doi.org/10.3390/foods12152837

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