Impact assessment of different electric fields on the quality parameters of blueberry flavored dairy desserts processed by Ohmic Heating

The effect of ohmic heating (OH) (1.82, 3.64, 5.45, 7.30, 9.1 V cm−1, 90 °C/3 min) and conventional pasteurization in the parameters of quality of dairy desserts with blueberry flavor was investigated. Processes performances (heating rate, thermal load and energy consumption), physicochemical characteristics (fatty acids profile, volatile compounds, rheological assay and color parameters) and bioactive compounds (total phenolics, anthocyanins,...