Evaluation of key parameters during construction and operation of an ohmic heating apparatus (English)
- New search for: Sarkis, Júlia Ribeiro
- New search for: Mercali, Giovana Domeneghini
- New search for: Tessaro, Isabel Cristina
- New search for: Marczak, Ligia Damasceno Ferreira
- New search for: Sarkis, Júlia Ribeiro
- New search for: Mercali, Giovana Domeneghini
- New search for: Tessaro, Isabel Cristina
- New search for: Marczak, Ligia Damasceno Ferreira
In:
Innovative Food Science and Emerging Technologies
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18
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145-154
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2013
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ISSN:
- Article (Journal) / Electronic Resource
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Title:Evaluation of key parameters during construction and operation of an ohmic heating apparatus
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Contributors:Sarkis, Júlia Ribeiro ( author ) / Mercali, Giovana Domeneghini ( author ) / Tessaro, Isabel Cristina ( author ) / Marczak, Ligia Damasceno Ferreira ( author )
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Published in:Innovative Food Science and Emerging Technologies ; 18 ; 145-154
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Publisher:
- New search for: Elsevier Ltd
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Publication date:2013-02-02
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Size:10 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 18
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
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Formation and stability of amylose ligand complexes formed by high pressure treatmentLe Bail, Patricia / Chauvet, Benoît / Simonin, Hélène / Rondeau-Mouro, Corinne / Pontoire, Bruno / de Carvalho, Marion / Le-Bail, Alain et al. | 2012
- 7
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High pressure processing controls microbial growth and minimally alters the levels of health promoting compounds in grapefruit (Citrus paradisi Macfad) juiceUckoo, Ram M. / Jayaprakasha, Guddadarangavvanahally K. / Somerville, Jeremy A. / Balasubramaniam, V.M. / Pinarte, Monica / Patil, Bhimanagouda S. et al. | 2012
- 15
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Functionality of pork meat proteins: Impact of sodium chloride and phosphates under high-pressure processingVillamonte, G. / Simonin, H. / Duranton, F. / Chéret, R. / de Lamballerie, M. et al. | 2012
- 24
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Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatmentVázquez, Manuel / Torres, J. Antonio / Gallardo, José M. / Saraiva, Jorge / Aubourg, Santiago P. et al. | 2012
- 31
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Comparing thermal and high pressure processing of carrots at different processing intensities by headspace fingerprintingVervoort, Liesbeth / Grauwet, Tara / Njoroge, Daniel M. / Van der Plancken, Iesel / Matser, Ariette / Hendrickx, Marc / Van Loey, Ann et al. | 2013
- 43
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High pressure inactivation of a virulent Enterococcus faecalis on dry-cured ham: Modeling the effect of processing parametersBelletti, N. / Garriga, M. / Aymerich, T. / Bover-Cid, S. et al. | 2013
- 48
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High pressure processing of fruit juice mixture sweetened with Stevia rebaudiana Bertoni: Optimal retention of physical and nutritional qualityCarbonell-Capella, Juana M. / Barba, Francisco J. / Esteve, María J. / Frígola, Ana. et al. | 2013
- 57
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Shucking of bay scallop (Argopecten irradians) using high hydrostatic pressure and its effect on microbiological and physical quality of adductor muscleYi, Junjie / Xu, Qian / Hu, Xiaosong / Dong, Peng / Liao, Xiaojun / Zhang, Yan et al. | 2013
- 65
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Effect of high pressure processing on avocado slicesWoolf, Allan B. / Wibisono, Reginald / Farr, Judie / Hallett, Ian / Richter, Lena / Oey, Indrawati / Wohlers, Mark / Zhou, Jing / Fletcher, Graham C. / Requejo-Jackman, Cecilia et al. | 2013
- 74
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Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short timeHuang, Wenshu / Bi, Xiufang / Zhang, Xiao / Liao, Xiaojun / Hu, Xiaosong / Wu, Jihong et al. | 2013
- 83
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Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperaturesTribst, Alline A.L. / Augusto, Pedro E.D. / Cristianini, Marcelo et al. | 2013
- 89
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Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juiceVelázquez-Estrada, R.M. / Hernández-Herrero, M.M. / Rüfer, C.E. / Guamis-López, B. / Roig-Sagués, A.X. et al. | 2013
- 95
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Comparing characteristic of banana juices from banana pulp treated by high pressure carbon dioxide and mild heatYu, Yuanshan / Xiao, Gengsheng / Wu, Jijun / Xu, Yujuan / Tang, Daobang / Chen, Yulong / Wen, Jing / Fu, Mangqin et al. | 2012
- 101
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Sterol enriched fractions obtained from Agaricus bisporus fruiting bodies and by-products by compressed fluid technologies (PLE and SFE)Gil-Ramírez, Alicia / Aldars-García, Laila / Palanisamy, Marimuthu / Jiverdeanu, Rodica M. / Ruiz-Rodríguez, Alejandro / Marín, Francisco R. / Reglero, Guillermo / Soler-Rivas, Cristina et al. | 2013
- 108
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Inactivation of enzymes and Lactobacillus fructivorans in unpasteurized sake by a two-stage method with low-pressure CO2 microbubbles and quality of the treated sakeKobayashi, Fumiyuki / Ikeura, Hiromi / Odake, Sashiko / Hayata, Yasuyoshi et al. | 2013
- 115
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Effect of apparent density of sliced food particles on the efficiency of pulsed electric field treatmentMhemdi, H. / Grimi, N. / Bals, O. / Lebovka, N.I. / Vorobiev, E. et al. | 2012
- 120
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Effects of power ultrasound on immersion freezing parameters of potatoesComandini, P. / Blanda, G. / Soto-Caballero, M.C. / Sala, V. / Tylewicz, U. / Mujica-Paz, H. / Valdez Fragoso, A. / Gallina Toschi, T. et al. | 2013
- 126
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Effect of ultrasound irradiation on ice crystal size distribution in frozen agar gel samplesKiani, Hossein / Zhang, Zhihang / Sun, Da-Wen et al. | 2013
- 132
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Disruption and protein release by ultrasonication of yeast cellsLiu, Dan / Zeng, Xin-An / Sun, Da-Wen / Han, Zhong et al. | 2013
- 138
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Ultrasound-assisted freezing of Lactobacillus plantarum subsp. plantarum: The freezing process and cell viabilityKiani, Hossein / Sun, Da-Wen / Zhang, Zhihang / Al-Rubeai, Mohamed / Naciri, Mariam et al. | 2012
- 145
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Evaluation of key parameters during construction and operation of an ohmic heating apparatusSarkis, Júlia Ribeiro / Mercali, Giovana Domeneghini / Tessaro, Isabel Cristina / Marczak, Ligia Damasceno Ferreira et al. | 2013
- 155
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Role of distributed heating on enhancement of thermal mixing for liquid food processing with heat flow visualization methodKaluri, Ram Satish / Basak, Tanmay et al. | 2012
- 169
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Microscopic studies providing insight into the mechanisms of mass transfer in vacuum impregnationPanarese, Valentina / Dejmek, Petr / Rocculi, Pietro / Gómez Galindo, Federico et al. | 2013
- 177
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Separation process for very concentrated emulsions and suspensions in the food industryvan Dinther, A.M.C. / Schroën, C.G.P.H. / Boom, R.M. et al. | 2012
- 183
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Effect of pulsed light on selected properties of egg whiteManzocco, Lara / Panozzo, Agnese / Nicoli, Maria Cristina et al. | 2013
- 190
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Pulsed light treatment as new method to maintain physical and nutritional quality of fresh-cut mangoesCharles, Florence / Vidal, Veronique / Olive, Fanny / Filgueiras, Heloisa / Sallanon, Huguette et al. | 2013
- 196
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Immobilization and microencapsulation of Lactobacillus plantarum: Performances and in vivo applicationsCorbo, Maria Rosaria / Bevilacqua, Antonio / Gallo, Mariangela / Speranza, Barbara / Sinigaglia, Milena et al. | 2012
- 202
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Microstructure–texture relationships of aerated sugar gels: Novel measurement techniques for analysis and controlHerremans, Els / Bongaers, Evi / Estrade, Pascal / Gondek, Ewa / Hertog, Maarten / Jakubczyk, Ewa / Nguyen Do Trong, Nghia / Rizzolo, Anna / Saeys, Wouter / Spinelli, Lorenzo et al. | 2013
- 212
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Identification of a novel angiotensin-I converting enzyme inhibitory peptide from ostrich egg white and studying its interactions with the enzymeTanzadehpanah, Hamid / Asoodeh, Ahmad / Saberi, Mohammad Reza / Chamani, Jamshidkhan et al. | 2013
- 220
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On-line estimation of eggshell strength based on acoustic impulse response analysisSun, Li / Cai, Jian-rong / Lin, Hao / Zhao, Jie-wen / Bi, Xia-kun et al. | 2013
- 226
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NIR hyperspectral imaging as non-destructive evaluation tool for the recognition of fresh and frozen–thawed porcine longissimus dorsi musclesBarbin, Douglas F. / Sun, Da-Wen / Su, Chao et al. | 2012
- 237
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Non-destructive and rapid analysis of moisture distribution in farmed Atlantic salmon (Salmo salar) fillets using visible and near-infrared hyperspectral imagingHe, Hong-Ju / Wu, Di / Sun, Da-Wen et al. | 2013
- 246
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Ideal skills for European food scientists and technologists: Identifying the most desired knowledge, skills and competenciesFlynn, Katherine / Wahnström, Erik / Popa, Mona / Ruiz-Bejarano, Barbara / Quintas, Mafalda A.C. et al. | 2012
- 256
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Use of the voltammetric tongue in fresh cod (Gadus morhua) quality assessmentRuiz-Rico, María / Fuentes, Ana / Masot, Rafael / Alcañiz, Miguel / Fernández-Segovia, Isabel / Barat, José Manuel et al. | 2012
- IFC
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Editorial Board| 2013