Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes

Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes

Pressure-enhanced sterilization (PES) and ohmic heating (OH) are two emerging sterilization techniques, currently lacking implementation in the food industry. However, both technologies offer significant benefits in terms of spore inactivation using reduced thermal intensity in food products, as wel...

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Bibliographic Details
Main Authors: Maximilian Gratz, Robert Sevenich, Thomas Hoppe, Felix Schottroff, Nevena Vlaskovic, Beverly Belkova, Lucie Chytilova, Maria Filatova, Michal Stupak, Jana Hajslova, Cornelia Rauh, Henry Jaeger
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-03-01
Series:Frontiers in Nutrition
Subjects:
sterilization
high-pressure thermal sterilization
ohmic heating
food processing contaminants
physicochemical properties
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2021.643837/full

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https://www.frontiersin.org/articles/10.3389/fnut.2021.643837/full

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