Effect of Ohmic Heating on Sensory, Physicochemical, and Microbiological Properties of “Aguamiel” of Agave salmiana

The use of ohmic heating (OH) processing technologies in beverages might provide a higher quality value to the final product; consumers tended to prefer more natural products with minimum preservative substances. The aim of this work was to evaluate the effect of OH over the presence of microorganis...

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Detalles Bibliográficos
Autores principales: Rascón, Luis, Cruz, Mario, Rodríguez-Jasso, Rosa M., Neira-Vielma, Alberto A., Ramírez-Barrón, Sonia N., Belmares, Ruth
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7763741/
https://www.ncbi.nlm.nih.gov/pubmed/33321750
http://dx.doi.org/10.3390/foods9121834

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7763741/
https://www.ncbi.nlm.nih.gov/pubmed/33321750
http://dx.doi.org/10.3390/foods9121834

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