Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup

Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup

Stabilization of ohmic pretreated peach cubes (<i>ohm</i>) in syrup, representative of semifinished fruit products, was finalized by ohmic heating (OHM) and high pressure processing (HPP), proposed respectively as thermal and nonthermal pasteurization, in comparison to a conventional pas...

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Bibliographic Details
Main Authors: Massimiliano Rinaldi, Paola Littardi, Maria Paciulli, Tommaso Ganino, Emanuela Cocconi, Davide Barbanti, Margherita Rodolfi, Antonio Aldini, Emma Chiavaro
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:Foods
Subjects:
colour
high pressure processing
microstructure
ohmic heating
peach cubes
texture
Online Access:https://www.mdpi.com/2304-8158/9/8/1093

Internet

https://www.mdpi.com/2304-8158/9/8/1093

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