Application and Effects of Ohmic-Vacuum Combination Heating on the Quality Factors of Tomato Paste.

Alkanan, Zina T; Altemimi, Ammar B; Al-Hilphy, Asaad R S; Cacciola, Francesco; Ibrahim, Salam A.

Afiliação

Alkanan ZT; Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq.
Altemimi AB; Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq.
Al-Hilphy ARS; Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq.
Cacciola F; Department of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina, Via Consolare Valeria, 98125 Messina, Italy.
Ibrahim SA; Food and Nutritional Science Program, North Carolina A & T State University, Greensboro, NC 27411, USA.

Foods ; 10(12)2021 Nov 25.

Article em En | MEDLINE | ID: mdl-34945470