Ohmic heating in fruit and vegetable processing: Quality characteristics, enzyme inactivation, challenges and prospective
Lele Shao, Yijie Zhao, Bo Zou, Xingmin Li, Ruitong Dai
Topics & Concepts
BlanchingJoule heatingPasteurizationAscorbic acidFood scienceChemistryPectinCarotenoidMaterials scienceComposite materialMicrobial Inactivation MethodsPostharvest Quality and Shelf Life ManagementFood Drying and Modeling