Sudhir Sastry | slaca-2017 | Galoá Proceedings

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

Sudhir Sastry

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The inactivation of Polyphenol oxidase (PPO) on viscous CMC Solution: Comparison between Ohmic Heating and Conventional Heating.
Engenharia de processos e tecnologias emergentes (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

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69869
Açaí Pulp (Euterpe oleracea Mart.) processed by Ohmic heating: Effect on microbial inactivation
Engenharia de processos e tecnologias emergentes (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

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69870

Coautores(as) (4)

Publicações em outros proceedings

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