Advantages of ohmic cooking in the kilohertz range – Part II: Impact on textural changes and approaches to improve heating uniformity

Publication date: Available online 19 December 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Maximilian Gratz, Felix Schottroff, Lara Gall, Benedikt Zejma, Florian Simon, Henry Jaeger

Source: Innovative Food Science and Emerging Technologies - December 20, 2020 Category: Food Science Source Type: research