Response surface methodology (RSM) in evaluation of the vitamin C concentrations in microwave treated milk

Author:

Bai Ying,Saren Gaowa,Huo Wenli

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference26 articles.

1. Amini M, Younesi H, Bahramifar N, Lorestani AAZ, Ghorbani F, Daneshi A, Sharifzadeh M (2008) Application of response surface methodology for optimization of lead biosorption in an aqueous solution by aspergillus niger. J Hazard Mater 154:694–702

2. Choi HK, Marth EH, Vasavada PC (1993a) Use of microwave energy to inactive Listeria monocytogenes in milk. Milchwissenschaft 48:200–203

3. Choi HK, Marth EH, Vasavada PC (1993b) Use of microwave energy to inactive Yersinia enterocolitica and campilobacter jejuni in milk. Milchwissenschaft 48:134–136

4. Donglin Z, Yasunori H (2004) Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chem 88(4):503–509

5. Galuska PJ, Kolarik RW, Vasavada PC, Marth EH (1989) Inactivation of Listeria monocytogenes by microwave treatment. Dairy Sci 72:139

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