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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2014
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| Materias: | |
| 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 |