Advantages of using ohmic heating in Dulce de Leche manufacturing
Ramón Silva, Ramon S. Rocha, Jonas T. Guimarães, Celso F. Balthazar, Tatiana Colombo Pimentel, Roberto P.C. Neto, Maria Inês Bruno Tavares, Erick A. Esmerino, Maria Carmela K.H. Duarte, Mônica Q. Freitas, Paulo Henrique Fonseca da Silva, Leandro Pereira Cappato, Renata S.L. Raices, Márcia C. Silva, Adriano G. Cruz
Topics & Concepts
PasteurizationFood scienceFlavorChemistrySweetnessMicrobial Inactivation MethodsMeat and Animal Product QualityFood Drying and Modeling