Evidence map›Paper›PMID 33321750›Full record

ArticleFoods (Basel, Switzerland)2020

Effect of Ohmic Heating on Sensory, Physicochemical, and Microbiological Properties of "Aguamiel" of

Luis Rascón, Mario Cruz, Rosa M Rodríguez-Jasso, Alberto A Neira-Vielma, Sonia N Ramírez-Barrón, Ruth Belmares

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

4 citing papers in PubMed.

  1. Article
  2. Article
  3. Review
  4. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Luis RascónFood Research Department, School of Chemical Sciences, Autonomus University of Coahuila, Saltillo Coahuila, Boulevard Venustiano Carranza e Ing. José Cárdenas, Col. República, Saltillo C.P. 25280, Coahuila, Mexico.
Mario CruzDepartment of Food Science and Technology, Antonio Narro Autonomous Agricultural University, Calzada Antonio Narro no. 1923, Col. Buena Vista, Saltillo C.P. 25280, Coahuila, Mexico.ORCID 0000-0002-2875-8097
Rosa M Rodríguez-JassoFood Research Department, School of Chemical Sciences, Autonomus University of Coahuila, Saltillo Coahuila, Boulevard Venustiano Carranza e Ing. José Cárdenas, Col. República, Saltillo C.P. 25280, Coahuila, Mexico.
Alberto A Neira-VielmaStudies and Research Interdisciplinary Center, Autonomus University of Coahuila, Saltillo Coahuila, Prolongación David Berlanga y 16 de Septiembre, Unidad Camporredondo, Saltillo C.P. 25280, Coahuila, Mexico.
Sonia N Ramírez-BarrónDepartment of Food Science and Technology, Antonio Narro Autonomous Agricultural University, Calzada Antonio Narro no. 1923, Col. Buena Vista, Saltillo C.P. 25280, Coahuila, Mexico.
Ruth BelmaresFood Research Department, School of Chemical Sciences, Autonomus University of Coahuila, Saltillo Coahuila, Boulevard Venustiano Carranza e Ing. José Cárdenas, Col. República, Saltillo C.P. 25280, Coahuila, Mexico.ORCID 0000-0003-1362-4691

Funding

Consejo Nacional de Ciencia y Tecnología, México 15582347Fund to promote the development of science and technology in Coahuila (FONCYT) COAH-2019-C13-C110
6 · The paper itself

Abstract

The use of ohmic heating (OH) processing technologies in beverages might provide a higher quality value to the final product; consumers tended to prefer more natural products with minimum preservative substances. The aim of this work was to evaluate the effect of OH over the presence of microorganisms in "aguamiel" as well as to study the effects on physicochemical analysis like total sugars, soluble solids, electric conductivity pH, and color. The results showed that the conductivity of "aguamiel" was 0.374 s/m, this as temperature increased, conductivity rose as well. During OH a bubbling was observed when reaching 70 °C due to the generation of electrochemical reactions during the OH process. OH had a significant effect in the reduction of

Indexed as

Agave salmianaaguamielohmic heatingphysicochemical propertiessensory properties

Identifiers

PMID33321750
PMCPMC7763741

What OpenQuestion holds

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LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.