Anais do Simpósio Latino Americano de Ciências de Alimentos Anais do Simpósio Latino Americano de Ciência dos Alimentos

ISSN: 2447-2840

The Ohio State University, Department of Food, Agricultural and Biological Engineering

Sudhir Sastry

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Papers 2

The inactivation of Polyphenol oxidase (PPO) on viscous CMC Solution: Comparison between Ohmic Heating and Conventional Heating.
Process Engeineering and Emerging Technologies (ET)

Thiago Soares Leite ¹ ; Chaminda Samaranayake ² ; Sudhir Sastry ³ ; Marcelo Cristianini ⁴

¹ Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas ;

² The Ohio State University ;

³ The Ohio State University, Department of Food, Agricultural and Biological Engineering ;

⁴ Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas

Ohmic Heating

Enzyme inactivation

Tyrosinase

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69869
Açaí Pulp (Euterpe oleracea Mart.) processed by Ohmic heating: Effect on microbial inactivation
Process Engeineering and Emerging Technologies (ET)

Thiago Soares Leite ¹ ; Taras Pyatkovskiy ² ; Sudhir Sastry ³ ; Marcelo Cristianini ⁴

¹ Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas ;

² Department of Food, Agricultural and Biological Engineering Agri-food Industry, (FABE) / The Ohio State University / The Ohio State University ;

³ The Ohio State University, Department of Food, Agricultural and Biological Engineering ;

⁴ Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas

Ohmic Heating

TROPICAL FRUITS

Microbial inactivation

-
69870

Co-authors (4)

Publications in other proceedings

IUFoST
Degradation kinetics of ascorbic acid in acerola pulp and pulp serum during ohmic heating: effect of electric field frequency

Anais do Simpósio Latino Americano de Ciências de Alimentos Anais do Simpósio Latino Americano de Ciência dos Alimentos

Sudhir Sastry

The inactivation of Polyphenol oxidase (PPO) on viscous CMC Solution: Comparison between Ohmic Heating and Conventional Heating.

Açaí Pulp (Euterpe oleracea Mart.) processed by Ohmic heating: Effect on microbial inactivation

Co-authors (4)

Marcelo Cristianini

Thiago Soares Leite

Chaminda Samaranayake

Taras Pyatkovskiy

Publications in other proceedings