Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s11947-015-1543-7.pdf
Reference46 articles.
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3. Benlloch-Tinoco, M., Martinez-Navarrete, N., & Rodrigo, D. (2014). Impact of temperature on lethality of kiwifruit puree pasteurized by thermal and microwave processing. Food Control, 35, 22–25.
4. Boero, R. (2011). Food quality as a public good: cooperation dynamics and economic development in a rural community. Mind & Society, 10, 203–215.
5. Cao, X., Zhang, Y., Zhang, F., Wang, Y., Yi, J., & Liao, X. (2011). Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps. Journal of the Science of Food and Agriculture, 91, 877–885.
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