Article ID Journal Published Year Pages File Type
6404690 LWT - Food Science and Technology 2013 7 Pages PDF
Abstract
► Anthocyanin degradation during ohmic heating was evaluated. ► The effect of voltage and solids content was studied. ► We report that higher voltages caused higher anthocyanin degradation levels. ► Electrochemical reactions occurred during ohmic heating, influencing degradation.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Effects of ohmic and conventional heating on anthocyanin degradation during the processing of blueberry pulp
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