Originalbeitrag in Fachzeitschrift
Synergistic effects of pulsed electric fields and ohmic heating on red beetroot cooking performance
Giancaterino M, Waldert K, Prenner S, Mair D, Jäger H. Synergistic effects of pulsed electric fields and ohmic heating on red beetroot cooking performance. Innovative Food Science and Emerging Technologies . 2025;104:104089. doi:https://doi.org/10.1016/j.ifset.2025.104089
Externe Links und Eigenschaften der Publikation:
BOKU Autor*innen
Marianna Giancaterino
Dr.nat.techn. Marianna Giancaterino
Kate Waldert
Kate Waldert M.Sc.
Sarah Prenner
DI.in Sarah Prenner B.Sc.
Daniela Mair
Daniela Mair
Henry Jäger
Univ.Prof. Dr.-Ing. Henry Jäger
