Ohmic Heating of Basil-based Sauces: Influence of the Electric Field Strength on the Electrical Conductivity
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DOI: 10.3303/cet2187058
Abstract: The Moderate Electric Field (MEF) processing of foods consists in the application of an electric potential gradient (????/??) ranging from 1 to 1000 V/cm on a food item (homogeneous or heterogeneous) placed between two electrodes,… read more here.
Keywords: electrical conductivity; electric field; basil based; food ... See more keywords
A Preliminary Color Study of Different Basil-Based Semi-Finished Products during Their Storage
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DOI: 10.3390/molecules27072059
Abstract: Basil-based semi-finished products, which are mainly used as an intermediate to produce the typical pesto sauce, are prepared and exported all over the world. Color is a fundamental organoleptic requirement for the acceptability of these… read more here.
Keywords: based semi; color; finished products; basil based ... See more keywords