ArticleJournal of food science and technology2023
Comparison of energy consumption, color, ascorbic acid and carotenoid degradation in guava (
Article in Journal of food science and technology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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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.
The trial behind it
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Who cites it
2 citing papers in PubMed, 8 citations in OpenAlex.
- Antioxidants in Plant-Based Food Matrices: From Structure-Activity and Degradation Kinetics to Formulation Design.Comprehensive reviews in food science and food safety · 2026Review
- Impacts of Various Reheating Methods on Crispy Chicken: Physicochemical Properties, Oxidation and Flavor Profiles.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to compare the effect of ohmic and conventional heat treatments on red guava pulp, evaluating the effects on pulp color, degradation kinetics of ascorbic acid and carotenoids, together with the thermal efficiency of both treatments. Samples were heated by conventional heating (water bath) and ohmic heating (platinum electrodes) using alternating voltage of 21.2 V/m and average frequency of 60 Hz at temperatures of 60, 70 and 80 °C for 110 min. In general, the ascorbic acid degradation followed a first order kinetics, for both heat treatments, the pulp color showed no significant variation (
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Registered trials
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