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Effects of ohmic heating technology in chemical properties of foods

In this work some food products where characterised chemically before and after ohmic and conventional heating treatments, comparing both processes. In each food type (cloudberry jam, goat milk) pH was measured and parameters such as total and volatile solids, ash, titratable acidity, ascorbic acid, total sugars, total fatty acids, total phenolic compounds and anthocyanins content were determined, depending on ...