Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review-Reference-Cited by-同舟云学术

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Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review

Published:2020-10 Issue: Volume:35 Page:36-48
ISSN:2214-7993
Container-title:Current Opinion in Food Science
language:en
Short-container-title:Current Opinion in Food Science

Author:

Kubo Mirian TK^ORCID,Siguemoto Érica S,Funcia Eduardo S,Augusto Pedro ED^ORCID,Curet Sébastien,Boillereaux Lionel,Sastry Sudhir K^ORCID,Gut Jorge AW

Funder

São Paulo Research Foundation

CAPES

National Council for Scientific and Technological Development

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference98 articles.

1. Novel Thermal and Non-Thermal Technologies for Fluid Foods;Cullen,2012

2. Emerging Technologies for Food Processing,2015

3. Design of ohmic heating processes;Sensoy,2012

4. Ohmic heating treatment;Vicente,2012

5. Principles of microwave combination heating;Datta;Compr Rev Food Sci Food Saf,2013

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