000			nam a22 7a 4500
999			_c9593 _d9593
003			OSt
005			20181229103717.0
008			181214b xxu||||| |||| 00| 0 eng d
040			_cNARA
100			_917818 _aEdirisinghe, E.M.R.K.B.
245			_aNutrient Retention in Ohmic Heating
260			_bSheffield Academic Press,
300			_a43-46p.
440			_917840 _aEnginneering & Food at ICEF 7
520			_aThermal processing is one of the important methods used in food processing as a preservation technique. Changes lake place in foods when they arc healed and vitamin losses arc quite important. Ohmic heating is a novel H I ST process, which has been examined from several aspects since introduction but no study has been conducted on its effect on nutrients. The present study addresses this with special reference to vitamin C. It also compare vitamin C losses with losses observed when conventional heating has taken place.
700			_917837 _aSamaranayake, C.P.
700			_917835 _aBamunuarachchi, A.
700			_917838 _aWalpala, S.
700			_917839 _aDe Alwis, A.A.P.
942			_cRP _2ddc