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
Published in:Foods
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
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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