Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations

Published 2019 View Full Article

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Title
Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations
Authors
Keywords
Food texture, Hardness, Ohmic heating, Moderate electric field, Emerging technologies, Food quality
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 86, Issue -, Pages 328-339
Publisher
Elsevier BV
Online
2019-02-11
DOI
10.1016/j.tifs.2019.02.022

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