Decreased processing times in ohmic heating maintains nutritional and sensory properties of foods. Ohmic heating inactivates antinutritional factors like lipoxigenase (LOX), polyphenoloxidase (PPO), and pectinase due to the removal of active metallic groups in enzymes by the electrical field. Similar to other heating methods, ohmic heating causes gelatinization of starches, melting of fats, and protein agglutination. Water-soluble nutrients are maintained in the suspension liquid allowing for no loss of nutritional value if the liquid is consumed.