Ohmic heating behavior of hydrocolloid solutions

Food Research International

Volumn 31, Issue 6-7, 1998, Pages 493-502

  Marcotte, M ^a   Ramaswamy, H S ^b   Piette, J P G ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

Heating rate; Hydrocolloids; Ohmic heating; Time temperature

Indexed keywords

CARRAGEENAN; GELATIN; HEATING; HYDROCOLLOID; PECTIN; STARCH; TEMPERATURE; XANTHAN;

EID: 0032432907     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(99)00018-6     Document Type: Article

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