Improving the quality of vegetable foodstuffs by microwave inactivation

Author:

Cho Won-Il,Chung Myong-Soo

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference26 articles.

1. Bae YM, Lee SY. Effect of microwave treatment and packaging methods on extending the shelf-life of RTE rice balls at room temperature. Korean J. Food Cook. Sci. 26: 165-170 (2010)

2. Bows JR. A classification system for microwave heating of food. Int. J. Food Sci. Technol. 35: 417-430 (2000)

3. Campañone LA, Paola CA, Mascheroni RH. Modeling and simulation of microwave heating of foods under different process schedules. Food Bioprocess Technol. 5: 738-749 (2010)

4. Chandrasekaran S, Ramanathan S, Basak T. Microwave food processing—A review. Food Res. Int. 52: 243-261 (2013)

5. Cho SH, Chung JH, Ryu CH. Inhibitory effects of natural antimicrobial agent on postharvest decay in fruits and vegetables under natural low temperature. J. Korean Soc. Food Nutr. 23: 315-321 (1994)

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