Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes

Pressure-enhanced sterilization (PES) and ohmic heating (OH) are two emerging sterilization techniques, currently lacking implementation in the food industry. However, both technologies offer significant benefits in terms of spore inactivation using reduced thermal intensity in food products, as wel...

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Detalles Bibliográficos
Autores principales: Gratz, Maximilian, Sevenich, Robert, Hoppe, Thomas, Schottroff, Felix, Vlaskovic, Nevena, Belkova, Beverly, Chytilova, Lucie, Filatova, Maria, Stupak, Michal, Hajslova, Jana, Rauh, Cornelia, Jaeger, Henry
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8020890/
https://www.ncbi.nlm.nih.gov/pubmed/33829035
http://dx.doi.org/10.3389/fnut.2021.643837

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8020890/
https://www.ncbi.nlm.nih.gov/pubmed/33829035
http://dx.doi.org/10.3389/fnut.2021.643837

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