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Quality improvement of refrigerated ready‐to‐eat cooked brown rice by adding gellan gum and trehalose with ohmic heating compared to conventional cooking method.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16443
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- Publication type:
- Article
Physical property changes promoting shelf-life extension of soy protein-based high moisture meat analog under high pressure treatment.
- Published in:
- Journal of Food Science & Technology, 2024, v. 61, n. 5, p. 918, doi. 10.1007/s13197-023-05886-x
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- Publication type:
- Article
Ohmic heating of chicken sausage: electrical conductivities, heating characteristics, temperature prediction, and the comparison with conventional heating methods.
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 4, p. 243, doi. 10.1515/ijfe-2023-0217
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- Publication type:
- Article