Effect of Radio Frequency Heating on Yoghurt, II: Microstructure and Texture

Radio frequency (RF) heating was applied to stirred yoghurt after culturing in order to enhance the shelf-life and thereby meet industrial demands in countries where the distribution cold chain cannot be implicitly guaranteed. In parallel, a convectional (CV) heating process was also tested. In orde...

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Detalles Bibliográficos
Autores principales: Siefarth, Caroline, Tran, Thi Bich Thao, Mittermaier, Peter, Pfeiffer, Thomas, Buettner, Andrea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302367/
https://www.ncbi.nlm.nih.gov/pubmed/28234325
http://dx.doi.org/10.3390/foods3020369

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302367/
https://www.ncbi.nlm.nih.gov/pubmed/28234325
http://dx.doi.org/10.3390/foods3020369

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