Quality traits of apple puree treated with conventional, ohmic heating and high-pressure processing
Massimiliano Rinaldi, Paolo Langialonga, Rohini Dhenge, Antonio Aldini, Emma Chiavaro
Topics & Concepts
Ascorbic acidOrganolepticFood scienceChemistryPascalizationJoule heatingViscosityOhmic contactShelf lifeAromaMaterials scienceHigh pressureComposite materialOrganic chemistryThermodynamicsPhysicsLayer (electronics)Microbial Inactivation MethodsPostharvest Quality and Shelf Life ManagementListeria monocytogenes in Food Safety