Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup

Stabilization of ohmic pretreated peach cubes (ohm) in syrup, representative of semifinished fruit products, was finalized by ohmic heating (OHM) and high pressure processing (HPP), proposed respectively as thermal and nonthermal pasteurization, in comparison to a conventional pasteurization treatme...

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Detalles Bibliográficos
Autores principales: Rinaldi, Massimiliano, Littardi, Paola, Paciulli, Maria, Ganino, Tommaso, Cocconi, Emanuela, Barbanti, Davide, Rodolfi, Margherita, Aldini, Antonio, Chiavaro, Emma
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466281/
https://www.ncbi.nlm.nih.gov/pubmed/32796512
http://dx.doi.org/10.3390/foods9081093

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466281/
https://www.ncbi.nlm.nih.gov/pubmed/32796512
http://dx.doi.org/10.3390/foods9081093

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