Dielectric Heating: A Review of Liquid Foods Processing Applications-Reference-Cited by-同舟云学术

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Dielectric Heating: A Review of Liquid Foods Processing Applications

Published:2022-07-01 Issue: Volume: Page:1-19
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Abea Andres¹,Gou Pere¹^ORCID,Guàrdia Maria Dolors¹^ORCID,Picouet Pierre²,Kravets Marina³,Bañón Sancho³,Muñoz Israel¹^ORCID

Affiliation:

1. Food Processing and Engineering, IRTA-TA, Monells, Spain

2. USC 1422 GRAPPE, INRA, Ecole Supérieure d’Agricultures, Univ. Bretagne Loire, Angers, France

3. Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Murcia, Spain

Funder

Ministry of Economy and Competitiveness

Centres de Recerca de Catalunya

Ministerio de Economía, Industria y Competitividad, Gobierno de España

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2022.2092746

Reference98 articles.

1. Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée

2. Inactivation Kinetics of Pectin Methylesterase, Polyphenol Oxidase, and Peroxidase in Cloudy Apple Juice under Microwave and Conventional Heating to Evaluate Non-Thermal Microwave Effects

3. Continuous microwave pasteurization of a vegetable smoothie improves its physical quality and hinders detrimental enzyme activity

4. Experimental study of the effect of dielectric and physical properties on temperature distribution in fluids during continuous flow microwave heating

5. CONTINUOUS MICROWAVE PROCESSING OF PEANUT BEVERAGES

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