Technology, applications and modelling of ohmic heating: a review
KS Varghese, MC Pandey, K Radhakrishna… - Journal of food science …, 2014 - Springer
Ohmic heating or Joule heating has immense potential for achieving rapid and uniform
heating in foods, providing microbiologically safe and high quality foods. This review …
heating in foods, providing microbiologically safe and high quality foods. This review …
Can meat and meat-products induce oxidative stress?
High meat and meat-products consumption has been related to degenerative diseases. In
addition to their saturated fatty acids and cholesterol contents, oxidation products generated …
addition to their saturated fatty acids and cholesterol contents, oxidation products generated …
Effect of ohmic treatment on quality characteristic of meat: A review
G Yildiz-Turp, IY Sengun, P Kendirci, F Icier - Meat science, 2013 - Elsevier
Ohmic cooking, a well-known electro-heating technique, provides an alternative method for
cooking meat products due to its ability for rapid heat generation. Ohmic heating uses the …
cooking meat products due to its ability for rapid heat generation. Ohmic heating uses the …
Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method
A Serrano, J Librelotto, S Cofrades, FJ Sánchez-Muniz… - Meat science, 2007 - Elsevier
The study was conducted to determine the influence of various cooking methods–
conventional oven, microwave oven, electric grill and pan-frying on the composition and …
conventional oven, microwave oven, electric grill and pan-frying on the composition and …
Effects of ohmic thawing on histological and textural properties of beef cuts
The changes in the histology and the texture of beef cuts during ohmic thawing were
compared with those during conventional thawing method. The beef cut samples were …
compared with those during conventional thawing method. The beef cut samples were …
Ohmic cooking of ground beef: Effects on quality
Conventional cooking tends to be slow and the surface of the food always receives a much
more severe heating treatment than the rest of the food. Ohmic heating has the potential to …
more severe heating treatment than the rest of the food. Ohmic heating has the potential to …
[图书][B] Novel food processing: effects on rheological and functional properties
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 …
decade has resulted in novel processes drawn from fields outside the traditional parameters …
Changes in oxidation, color and texture deteriorations during refrigerated storage of ohmically and water bath-cooked pork meat
Y Dai, Y Lu, W Wu, X Lu, Z Han, Y Liu, X Li… - Innovative Food Science & …, 2014 - Elsevier
In the present work, changes in lipid and protein oxidation, non-heme iron (NHI) content,
color and texture parameters during refrigerated storage (7 days/4° C) of ohmically (OH) and …
color and texture parameters during refrigerated storage (7 days/4° C) of ohmically (OH) and …
[HTML][HTML] Chemical composition, antioxidant and antibacterial activity of Piper chaba stem extracts with preservative effects on storage of raw beef patties
Piper chaba, a traditional South-east Asian medicinal herb and well-known curry spice, was
studied to evaluate its suitability as a source of natural preservatives for beef products. Plant …
studied to evaluate its suitability as a source of natural preservatives for beef products. Plant …
Effect of natural antioxidants on the quality of cured, restructured goat meat product during refrigerated storage (4±1 C)
YP Gadekar, BD Sharma, AK Shinde, AK Verma… - Small Ruminant …, 2014 - Elsevier
The study aimed at evaluating the effect of natural antioxidants viz. sodium ascorbate (500
ppm) and alpha tocopherol acetate (10 ppm) on physico-chemical, sensory and …
ppm) and alpha tocopherol acetate (10 ppm) on physico-chemical, sensory and …