Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup.
colour
high pressure processing
microstructure
ohmic heating
peach cubes
texture
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
11 Aug 2020
11 Aug 2020
Historique:
received:
13
07
2020
revised:
07
08
2020
accepted:
07
08
2020
entrez:
16
8
2020
pubmed:
17
8
2020
medline:
17
8
2020
Statut:
epublish
Résumé
Stabilization of ohmic pretreated peach cubes (
Identifiants
pubmed: 32796512
pii: foods9081093
doi: 10.3390/foods9081093
pmc: PMC7466281
pii:
doi:
Types de publication
Journal Article
Langues
eng
Références
Foods. 2019 Jul 21;8(7):
pubmed: 31330884
Meat Sci. 2005 Apr;69(4):749-56
pubmed: 22063153
Food Res Int. 2015 Aug;74:329-337
pubmed: 28411999
Food Chem. 2019 Feb 15;274:281-290
pubmed: 30372940
Food Chem. 2014 Mar 15;147:209-14
pubmed: 24206707
Food Funct. 2013 Apr 25;4(4):586-91
pubmed: 23370723
J Food Sci. 2010 Sep;75(7):E493-500
pubmed: 21535544
Foods. 2019 Jul 08;8(7):
pubmed: 31288407
Crit Rev Food Sci Nutr. 2017 Jul 3;57(10):2095-2111
pubmed: 26192014
J Agric Food Chem. 2007 Jun 27;55(13):5131-6
pubmed: 17550266
Crit Rev Food Sci Nutr. 2016 Oct 25;56(14):2338-51
pubmed: 25830778
J Biomech. 2004 Jul;37(7):977-87
pubmed: 15165868
J Agric Food Chem. 2004 Jun 16;52(12):3784-91
pubmed: 15186098