The influence of ohmic heating (OH) through the application of moderate electric fields on
phytochemical compounds recovery from colored potato (Solanum tuberosum L. var …

The effect of ohmic (24 V/cm, 80° C) and conventional hot water (100° C) blanching on
peroxidase (POD) and polyphenol oxidase (PPO) inactivation, colour parameters [L, hue (h) …

Rapid expansion of research on the development of novel food processes in the past
decade has resulted in novel processes drawn from fields outside the traditional parameters …

Ohmic heating is a novel technology for food processing. This review paper summarizes the
research progress and application in ohmic heating technology used in food processing …

Homogeneous fruit juice in a sealed container available in the commercial market exhibits
some degree of non-Newtonian behavior with a wide viscosity range. During thermal …

Expert Insight into the Engineering Aspects of Dairy Products ManufacturingConsumer
demand is constantly on the rise for better and more nutritious dairy products, from …

The alternative technologies discussed in this review are able to eliminate pathogenic
bacteria while retaining bioactive compounds such as anthocyanins, phenols, pigments, and …

Novel food processing technologies have been devised to cater to the specific requirements
of consumer products and tackle the challenges associated with conventional food …

The use of ohmic heating (OH) processing technologies in beverages might provide a
higher quality value to the final product; consumers tended to prefer more natural products …

Solanum tuberosum is a starchy crop material, used significantly in food and beverages. It
belongs to Solanaceae family and is globally known as potato. In this research article, the …