相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Ohmic heating assisted inactivation of enzymes and microorganisms in foods: A review
H. A. Makroo et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Effect of Electric Field on Pectinesterase Inactivation During Orange Juice Pasteurization by Ohmic Heating
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Effect of ohmic heating parameters on peroxidase inactivation, phenolic compounds degradation and color changes of sugarcane juice
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Phytochemical, antimicrobial, and antioxidant activities of different citrus juice concentrates
Ehigbai I. Oikeh et al.
FOOD SCIENCE & NUTRITION (2016)
Effects of controlled-frequency moderate electric fields on pectin methylesterase and polygalacturonase activities in tomato homogenate
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FOOD CHEMISTRY (2016)
Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile
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INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Effects of electrical pre-treatment and alternative heat treatment applications on orange juice production and storage
Aslihan Demirdoven et al.
FOOD AND BIOPRODUCTS PROCESSING (2015)
Effect of Frequency and Waveform on Inactivation of Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium in Salsa by Ohmic Heating
Su-Yeon Lee et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2013)
Effect of Electropermeabilization by Ohmic Heating for Inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Buffered Peptone Water and Apple Juice
Il-Kyu Park et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2013)
Effect of continuous ohmic heating to inactivate Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice
S-Y Lee et al.
JOURNAL OF APPLIED MICROBIOLOGY (2012)
Targeting excessive free radicals with peels and juices of citrus fruits: Grapefruit, lemon, lime and orange
Rafaela Guimaraes et al.
FOOD AND CHEMICAL TOXICOLOGY (2010)
Inactivation kinetics of food enzymes during ohmic heating
Alina Jakob et al.
FOOD CHEMISTRY (2010)
Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice
M. Igual et al.
FOOD CHEMISTRY (2010)
Advances in radio frequency and ohmic heating of meats
B. M. McKenna et al.
JOURNAL OF FOOD ENGINEERING (2006)
A model describing the kinetics of inactivation of Lactobacillus plantarum in a buffer system of different pH and in orange and apple juice
N Gómez et al.
JOURNAL OF FOOD ENGINEERING (2005)
Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods
VB Vikram et al.
JOURNAL OF FOOD ENGINEERING (2005)
Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice
S Leizerson et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Inactivation of pectin methyl esterase in orange juice by pulsed electric fields
HW Yeom et al.
JOURNAL OF FOOD SCIENCE (2002)
Heat resistance of juice spoilage microorganisms
AEH Shearer et al.
JOURNAL OF FOOD PROTECTION (2002)