Browsing by Author "Icier, F; Yildiz, H; Baysal, T"
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Peroxidase inactivation and colour changes during ohmic blanching of pea puree
Icier, F; Yildiz, H; Baysal, T (JUN)Ohmic heating is an alternative fast heating method for food products. In this study, the pea puree samples were blanched ohmically and conventionally. The ohmic blanching was performed by application of four different ... -
Polyphenoloxidase deactivation kinetics during ohmic heating of grape juice
Icier, F; Yildiz, H; Baysal, T (APR)The heating method affects the temperature distribution inside a food, and directly modifies the time-temperature relationship for enzyme deactivation. Fresh grape juice was ohmically heated at different voltage gradients ...