Microwave-Assisted Thermal Sterilization and Pasteurization
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-51613-9_13
Reference72 articles.
1. Peng, J., Tang, J., Barrett, D. M., Sablani, S. S., Anderson, N., & Powers, J. R. (2017). Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality. Critical Reviews in Food Science and Nutrition, 57(14), 2970–2995.
2. Tang, J., Hong, Y.-K., Inanoglu, S., & Liu, F. (2018). Microwave pasteurization for ready-to-eat meals. Current Opinion in Food Science, 23, 133–141.
3. Awuah, G. B., Ramaswamy, H. S., & Economides, A. (2007). Thermal processing and quality: Principles and overview. Chemical Engineering and Processing: Process Intensification, 46(6), 584–602.
4. Tang, J. (2015). Unlocking potentials of microwaves for food safety and quality. Journal of Food Science, 80(8), E1776–E1793.
5. Ross, C., Sablani, S., & Tang, J. (2023). Preserving ready-to-eat meals using microwave technologies for future space programs. Food, 12(6), 1322.
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