Sustainable Process for Tortilla Production Using Ohmic Heating with Minimal Impact on the Nutritional Value, Protein, and Calcium Performance

The nixtamalization process used for tortilla production entails extended processing time and generates pollutant effluents. Ohmic heating (OH) is an emerging technology that uses an alternating electric current for rapid and uniform food heating and mitigates effluent concerns. However, gaps exist...

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Detalles Bibliográficos
Autores principales: Ramírez-Jiménez, Aurea K., Cota-López, Rubén, Morales-Sánchez, Eduardo, Gaytán-Martínez, Marcela, Martinez-Flores, Héctor Eduardo, Reyes-Vega, María de la Luz, Figueroa-Cárdenas, Juan de Dios
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10530181/
https://www.ncbi.nlm.nih.gov/pubmed/37761036
http://dx.doi.org/10.3390/foods12183327

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10530181/
https://www.ncbi.nlm.nih.gov/pubmed/37761036
http://dx.doi.org/10.3390/foods12183327

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