Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
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1 Online-Ressource.
- Language
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Englisch
- Bibliographic citation
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Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields ; day:24 ; month:2 ; year:2024 ; pages:1-27
Food engineering reviews ; (24.2.2024), 1-27
- Creator
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Astráin-Redín, Leire
Ospina, Sebastián
Cebrián, Guillermo
Álvarez-Lanzarote, Ignacio
- Contributor
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SpringerLink (Online service)
- DOI
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10.1007/s12393-024-09368-4
- URN
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urn:nbn:de:101:1-2405020837057.264858048062
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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14.08.2025, 10:52 AM CEST
Data provider
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Associated
- Astráin-Redín, Leire
- Ospina, Sebastián
- Cebrián, Guillermo
- Álvarez-Lanzarote, Ignacio
- SpringerLink (Online service)
Other Objects (12)
Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting
Influence of ohmic heating on the flow field in thin-layer electrodeposition
Pulsed electric field inactivation of microorganisms
Formation of amyloid fibrils from ovalbumin under Ohmic heating
Formation of amyloid fibrils from ovalbumin under Ohmic heating
Ohmic Heating—a Novel Approach for Gluten-Free Bread Baking
Asymptotic stability for a symmetric parabolic problem modeling Ohmic heating
Pulsed electric field induced stress in plant systems
Catalytic Conversion of Ethanol with Conventional and Ohmic Heating in Comparison
Numerical Solution of a Nonlocal Problem Modelling Ohmic Heating of Foods
Powders with zero Ohmic resistance
2. Electric Fields
Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting
Influence of ohmic heating on the flow field in thin-layer electrodeposition
Pulsed electric field inactivation of microorganisms
Formation of amyloid fibrils from ovalbumin under Ohmic heating
Formation of amyloid fibrils from ovalbumin under Ohmic heating
Ohmic Heating—a Novel Approach for Gluten-Free Bread Baking
Asymptotic stability for a symmetric parabolic problem modeling Ohmic heating
Pulsed electric field induced stress in plant systems
Catalytic Conversion of Ethanol with Conventional and Ohmic Heating in Comparison
Numerical Solution of a Nonlocal Problem Modelling Ohmic Heating of Foods
Powders with zero Ohmic resistance
2. Electric Fields
Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting
Influence of ohmic heating on the flow field in thin-layer electrodeposition
Pulsed electric field inactivation of microorganisms
Formation of amyloid fibrils from ovalbumin under Ohmic heating
Formation of amyloid fibrils from ovalbumin under Ohmic heating
Ohmic Heating—a Novel Approach for Gluten-Free Bread Baking
Asymptotic stability for a symmetric parabolic problem modeling Ohmic heating
Pulsed electric field induced stress in plant systems
Catalytic Conversion of Ethanol with Conventional and Ohmic Heating in Comparison
Numerical Solution of a Nonlocal Problem Modelling Ohmic Heating of Foods
Powders with zero Ohmic resistance