Processing dairy products by conventional methods, such as pasteurization, can induce
chemical reactions and physicochemical alterations, compromising nutritional and sensory …

Ohmic heating (OH) of food has been investigated for many years as an alternative to
conventional heating because it allows fast and homogeneous heating. The processing …

Various technologies have been evaluated as alternatives to conventional heating for
pasteurization and sterilization of foods. Ohmic heating of food products, achieved by …

The processing of high-protein vanilla-flavored milk was performed under different electric
field strengths of ohmic heating (5.22 V/cm, OH6; 6.96 V/cm, OH8; 8.70 V/cm, OH10; 10.43 …

This study aimed to evaluate the effects of ohmic heating (OH) on probiotic inactivation, cell
viability and morphology of the probiotic strains Lactobacillus acidophilus LA 05 (LA) …

Environmental concerns and consumer demand necessitate alternative pasteurization
techniques that sustainably produce safe and high-quality milk. To this end, a new non …

The effect of paraprobiotic Lacticaseibacillus casei 01 inactivated by ohmic heating (8 V/cm,
95° C/7 min, 60 Hz) whey-grape juice drink at the postprandial glycemia was evaluated. In …

The effect of ohmic heating (OH)(50, 55, and 60° C, 6 V/cm) on the inactivation kinetics
(Weibull model) and morphological changes (scanning electron microscopy and flow …

The ohmic heating process is known as homogeneous, efficient, and rapid heating. In the
present study, it was aimed to analyze the extraction of pectin from lemon peel using ohmic …

Pectin is usually extracted by exposure to a high temperature and a specific pH value by
conventional methods. However, due to reasons such as low energy efficiency of the …