Microwave processing: Effects and impacts on food components-Reference-Cited by-同舟云学术

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Microwave processing: Effects and impacts on food components

Published:2017-08-14 Issue:14 Volume:58 Page:2476-2489
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Jiang Hao¹,Liu Zhigang¹,Wang Shaojin²³

Affiliation:

1. College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China

2. College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China

3. Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2017.1319322

Reference132 articles.

1. A comparative kinetics study on the isothermal heterogeneous acid-catalyzed hydrolysis of sucrose under conventional and microwave heating

2. Microwave and Conventional Heating Effects on Thermoxidative Degradation of Edible Fats

3. Radio frequency disinfestation treatments for dried fruit: Model development and validation

4. Radio frequency disinfestation treatments for dried fruit: Dielectric properties

5. Radio-Frequency Thawing and Tempering

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4. Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects;Critical Reviews in Food Science and Nutrition;2024-09-13

5. Application of radio frequency energy in processing of fruit and vegetable products;Comprehensive Reviews in Food Science and Food Safety;2024-08-13

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