The Influence of Ohmic Heating on Degradation of Food Bioactive Ingredients
Saeed Salari, Seid Mahdi Jafari
Topics & Concepts
BlanchingPasteurizationJoule heatingSterilization (economics)Food scienceDegradation (telecommunications)ChemistryOhmic contactBioactive compoundFood industryMaterials scienceBiochemistryOrganic chemistryBusinessComposite materialComputer scienceLayer (electronics)Foreign exchange marketExchange rateFinanceTelecommunicationsMicrobial Inactivation MethodsPhytochemicals and Antioxidant ActivitiesProtein Hydrolysis and Bioactive Peptides