About this document
Ohmic Heating Effects on Food Bioactives by Đoan is a document available to read on EtoBox.
This document reviews the influence of Ohmic heating on degradation of food bioactive ingredients. Ohmic heating is an alternative thermal treatment that is considered less destructive to bioactive compounds than conventional heating methods. The review summarizes that Ohmic heating can degrade different bioactive compounds like phenolics, carotenoids, and vitamins depending on processing parameters. It also discusses the potential mechanisms of degradation during Ohmic heating, such as temperature effects
- Author
- Đoan
- Language
- EN