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 …
Compositional and Structural Features of the Main Bioactive Polysaccharides Present in the Aloe vera Plant
R Minjares-Fuentes, A Femenia… - Journal of AOAC …, 2018 - academic.oup.com
Aloe vera (A. barbadensis Miller) is probably one of the most popular plants, widely studied
because of numerous properties associated with the polysaccharides present in its gel. In …
because of numerous properties associated with the polysaccharides present in its gel. In …
Ohmic heating in the food industry: Developments in concepts and applications during 2013–2020
Various technologies have been evaluated as alternatives to conventional heating for
pasteurization and sterilization of foods. Ohmic heating of food products, achieved by …
pasteurization and sterilization of foods. Ohmic heating of food products, achieved by …
Optimization of pectin extraction from orange juice waste assisted by ohmic heating
Ohmic heating is an alternative fast and uniform heating which can extract biomaterials more
efficiently than the conventional heating from plant cell walls. Central Composite Design was …
efficiently than the conventional heating from plant cell walls. Central Composite Design was …
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 …
[HTML][HTML] Plant-based mucilage with healing and anti-inflammatory actions for topical application: A review
JG de Oliveira Filho, MM Lira, TL de Sousa… - Food Hydrocolloids for …, 2021 - Elsevier
The profile of consumers has changed over the years, and the number of people who have
adhered to the vegan and vegetarian lifestyle, focused on the consumption, and use of plant …
adhered to the vegan and vegetarian lifestyle, focused on the consumption, and use of plant …
[HTML][HTML] Impact of conventional and ohmic blanching on color, phytochemical, structural, and sensory properties of mango (Mangifera indica L.) cubes: A comparative …
A Priyadarshini, K Rayaguru, AK Biswal… - Food Chemistry …, 2023 - Elsevier
Innovative food-preserving methods are developing with the demand for delicious and
healthy foods. The current work investigates the preservation of raw Totapuri mango slices …
healthy foods. The current work investigates the preservation of raw Totapuri mango slices …
Ohmic heating: its current and future application in juice processing
Ohmic heating (OH), also known as Joule heating, is a direct heating method in which an
alternating current passes through a food mass, resulting in rapid and uniform internal heat …
alternating current passes through a food mass, resulting in rapid and uniform internal heat …
Influences of AC frequency and electric field strength on changes in bioactive compounds in ohmic heating of pomelo juice
Ohmic heating (OH) is a direct heating method that generates uniform, fast heating and
increases the inactivation of bacteria and enzymes in pomelo juice in a shorter duration and …
increases the inactivation of bacteria and enzymes in pomelo juice in a shorter duration and …
Impact of atmospheric pressure microwave plasma treatment on quality of selected spices
Current industry needs are related to higher awareness of modern consumers. These
consumers are looking for products in which properties such as bioactive compounds are …
consumers are looking for products in which properties such as bioactive compounds are …