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Risk assessment of chemicals formed by heat processing of foods

โœ Scribed by A. Tritscher

Book ID
116922645
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
48 KB
Volume
196
Category
Article
ISSN
0378-4274

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## Abstract The effect of ohmic and conventional heat processing of different food products on their chemical and physical parameters was studied. Depending on the food being analysed, parameters such as pH, total solids, ash, titratable acidity, ascorbic acid, total sugars, total fatty acids, tota