Prospecting the role of nanotechnology in extending the shelf-life of fresh produce and in developing advanced packaging
NA Sagar, N Kumar, R Choudhary, VK Bajpai… - Food Packaging and …, 2022 - Elsevier
Fruits and vegetables contain excellent amounts of nutritional and bioactive compounds.
The maintenance their shelf-life and prevention from decay, quality deterioration, and …
The maintenance their shelf-life and prevention from decay, quality deterioration, and …
Ohmic heating in fruit and vegetable processing: Quality characteristics, enzyme inactivation, challenges and prospective
L Shao, Y Zhao, B Zou, X Li, R Dai - Trends in Food Science & Technology, 2021 - Elsevier
Background Ohmic heating (OH), an alternative technique to conventional heating method,
is a process in which food acts as an electrical resistor and converts electrical energy into …
is a process in which food acts as an electrical resistor and converts electrical energy into …
Inactivation effects and mechanism of ohmic heating on Bacillus cereus
L Jia, L Shao, Y Zhao, Y Sun, X Li, R Dai - International Journal of Food …, 2023 - Elsevier
The inactivation effects and mechanism of ohmic heating (OH) on Bacillus cereus ATCC
11778 were investigated in this study, conventional heating (CH) was also carried out and …
11778 were investigated in this study, conventional heating (CH) was also carried out and …
The ohmic and conventional heating methods in concentration of sour cherry juice: Quality and engineering factors
In the present study, ohmic and conventional heating methods were applied to concentrate
sour cherry juice. The heating rate of ohmic method increased ten-fold compared with …
sour cherry juice. The heating rate of ohmic method increased ten-fold compared with …
Processing kinetics, quality and thermodynamic evaluation of mulberry juice concentration process using Ohmic heating
This study was conducted to investigate the effect of Ohmic heating method (OHM) on
different aspects of black mulberry juice concentration process, and results compared with …
different aspects of black mulberry juice concentration process, and results compared with …
The influence of ohmic heating on degradation of food bioactive ingredients
Ohmic heating is an alternative thermal treatment considered to be less destructive to
bioactive compounds compared with conventional thermal processes. Bioactive compounds …
bioactive compounds compared with conventional thermal processes. Bioactive compounds …
Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview
The commercial future of any food and its ingredients is mostly determined by consumer
perceptions and preferences following their lifestyle. However, health‐conscious and …
perceptions and preferences following their lifestyle. However, health‐conscious and …
Quality preservation of orange concentrate by using hybrid ohmic–Vacuum heating
The effect of ohmic-vacuum heating conditions (OHVC) was evaluated on quality
parameters during concentration process of orange juice and compared with ohmic heating …
parameters during concentration process of orange juice and compared with ohmic heating …
Shade of innovative food processing techniques: potential inducing factors of lipid oxidation
A Chemat, M Song, Y Li, AS Fabiano-Tixier - Molecules, 2023 - mdpi.com
With increasing environmental awareness and consumer demand for high-quality food
products, industries are strongly required for technical innovations. The use of various …
products, industries are strongly required for technical innovations. The use of various …
Ohmic heating of lemon and grapefruit juices under vacuum pressure—comparison of electrical conductivity and heating rate
Ohmic heating fundamentally depends on electrical conductivity. In this study, grapefruit and
lemon juices were ohmically heated under vacuum conditions. The electrical conductivity …
lemon juices were ohmically heated under vacuum conditions. The electrical conductivity …