In search for better snacks: ohmic-heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable-enriched tortilla chips.
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DOI: 10.1002/jsfa.12424
Abstract: BACKGROUND Nixtamalized flour snacks like tortilla chips are widely consumed across the world, but they are nutritionally poor and contribute to obesity and other non-communicable diseases. The production of healthy versions of such snacks, by… read more here.
Keywords: addition; tortilla chips; fold amaranth; nixtamalized flour ... See more keywords
Application of microwave and ohmic heating for pasteurization of cantaloupe juice: microbial inactivation and chemical properties.
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DOI: 10.1002/jsfa.9660
Abstract: BACKGROUND Cantaloupe melon (Cucumis melo L.) is one of the most important dessert fruits and is cultivated in many countries of the world. The effects of microwave (400 and 800 W for 110 s), ohmic (100 and… read more here.
Keywords: carotene phenolic; cantaloupe juice; heating; inactivation ... See more keywords
Features of the Ionospheric Artificial Airglow Caused by Ohmic Heating and Plasma Turbulence-Accelerated Electrons Induced by HF Pumping of the Sura Heating Facility
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DOI: 10.1007/s11141-017-9812-0
Abstract: We present the results of studying the ionospheric F2 region airglow in the atomic-oxygen red line (λ = 6300Ǻ) when the ionosphere is pumped by high-power HF radio waves. Either thermal modulation of the background… read more here.
Keywords: heating; airglow; plasma turbulence; ohmic heating ... See more keywords
Bioconvection of Nanofluid Due to Motile Gyrotactic Micro-Organisms with Ohmic Heating Effects Saturated in Porous Medium
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DOI: 10.1007/s12668-021-00844-3
Abstract: In proposed investigation, author offered numerical studies on gyrotactic micro-organisms in nanofluids by ohmic heating effect saturated in porous medium. Similarity transformations are taken into consideration to convert PDE into non-linear coupled ODE and thus… read more here.
Keywords: saturated porous; micro; micro organisms; gyrotactic micro ... See more keywords
Application of ohmic heating for concentration of milk
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DOI: 10.1007/s13197-018-3431-4
Abstract: The concentration of milk through evaporation is the most commonly employed unit operation for the production of a wide array of traditional and industrial dairy products. Major problems associated with thermal evaporation are a loss… read more here.
Keywords: milk; application ohmic; concentration milk; ohmic heating ... See more keywords
Unsteady MHD flow and heat transfer over a shrinking sheet with ohmic heating
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DOI: 10.1016/j.cjph.2017.05.001
Abstract: Abstract The problem of unsteady magnetohydrodynamic (MHD) stagnation point flow over a stretching/shrinking sheet in a viscous fluid with viscous dissipation and ohmic heating is studied in this paper. The physical problem is modeled using… read more here.
Keywords: shrinking sheet; heat transfer; ohmic heating;
Application of low frequency pulsed ohmic heating for inactivation of foodborne pathogens and MS-2 phage in buffered peptone water and tomato juice.
Sign Up to like & getrecommendations! Published in 2017 at "Food microbiology"
DOI: 10.1016/j.fm.2016.10.021
Abstract: The purpose of this study was to inactivate foodborne pathogens effectively by ohmic heating in buffered peptone water and tomato juice without causing electrode corrosion and quality degradation. Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria… read more here.
Keywords: frequency; tomato; ohmic heating; foodborne pathogens ... See more keywords
Recovery and virulence factors of sublethally injured Staphylococcus aureus after ohmic heating.
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DOI: 10.1016/j.fm.2021.103899
Abstract: Ohmic heating (OH) is an alternative thermal processing technique, which is widely used to pasteurize or sterilize food. However, sublethally injured Staphylococcus aureus induced by OH is a great concern to food safety. The recovery… read more here.
Keywords: recovery; injured staphylococcus; virulence factors; sublethally injured ... See more keywords
Combination treatment of ohmic heating with various essential oil components for inactivation of food-borne pathogens in buffered peptone water and salsa
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DOI: 10.1016/j.foodcont.2017.04.001
Abstract: Abstract Consumer preference for minimally processed foods has steadily increased for several years, while foodborne outbreaks from under-processed foods continue to be reported worldwide. We investigated the combination effect of ohmic heating with various essential… read more here.
Keywords: combination; combination treatment; treatment ohmic; ohmic heating ... See more keywords
Cold gel-like emulsions of lactoferrin subjected to ohmic heating.
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DOI: 10.1016/j.foodres.2017.10.061
Abstract: Ohmic heating is a technique that has gained increasing attention because of its capacity to produce uniform heating, and claimed electrical influence on the functional and technological properties of treated protein dispersions. The aim of… read more here.
Keywords: like emulsions; gel like; heating; ohmic heating ... See more keywords
Effect of Ohmic heating on functionality of sodium caseinate - A relationship with protein gelation.
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DOI: 10.1016/j.foodres.2018.08.087
Abstract: Sodium caseinate (NaCAS) is widely used in the food industry to provide nutritional and functional benefits. This work deals with the effects of applying moderate electric fields (MEF) of different intensity - ranging from 2 V·cm-1… read more here.
Keywords: sodium caseinate; effect ohmic; ohmic heating;