No Major Differences Found between the Effects of Microwave-Based and Conventional Heat Treatment Methods on Two Different Liquid Foods

Author:

Géczi Gábor,Horváth Márk,Kaszab Tímea,Alemany Gonzalo Garnacho

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference34 articles.

1. Changes in quality of microwave-treated agricultural products – a review;R Vadivambal;BiosystemsEngineering,2007

2. Microwave Pasteurization of Grapefruit Juice (in Spanish) Alimentación Equipos y Tecnología;M Camacho MM; García E; García,2009

3. Influence of heating conditions in continuous-flow microwave or tubular heat exchange systems on the vitamin B1 and B2 content of milk;I Sierra;Journal Lait,2000

4. Vitamin B1 and B6 retention in milk after continuous flow microwave and conventional heating at high temperatures. Journal of Food Protection;I Sierra,2001

5. The development of food simulants for microwave oven testing;MVL Swain;International Journal of Food Science & Technology,2004

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