Ohmic heating in dairy processing: Relevant aspects for safety and quality

Trends in Food Science and Technology

Volumn 62, Issue , 2017, Pages 104-112

  Cappato, L P ^a   Ferreira, M V S ^a   Guimaraes, J T ^b   Portela, J B ^c   Costa, A L R ^d   Freitas, M Q ^b   Cunha, R L ^d   Oliveira, C A F ^e   Mercali, G D ^f   Marzack, L D F ^f   Cruz, A G ^c  

^a FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^c INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^d UNIVERSITY OF CAMPINAS   (Brazil)

^e UNIVERSITY OF SÃO PAULO   (Brazil)

^f FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Dairy products; Ohmic heating; Quality; Safety

Indexed keywords

ACCIDENT PREVENTION; DAIRY PRODUCTS; HEATING; IMAGE QUALITY; JOULE HEATING;

DAIRY PROCESSING; ELECTRICAL CONDUCTIVITY; ELECTRICAL ENERGY; ELECTRICAL FIELD STRENGTH; HEATING PROCESS; MICROBIAL INACTIVATION; MICROORGANISMS INACTIVATION; UNIFORM HEATING;

THERMAL PROCESSING (FOODS);

EID: 85014384235     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2017.01.010     Document Type: Review

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